Jamie Oliver

Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)

With sun-dried tomatoes and a splash of white wine

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(879)

Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    699
    35%
  • Fat
    24.3g
    35%
  • Saturates
    3.3g
    17%
  • Protein
    33.5g
    74%
  • Carbs
    86.9g
    33%
  • Sugar
    5.5g
    6%
  • Salt
    2.08g
    35%
  • Fibre
    4.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Italy
Recipe From

Jamie's Italy

Nutrition per serving
  • Calories
    699
    35%
  • Fat
    24.3g
    35%
  • Saturates
    3.3g
    17%
  • Protein
    33.5g
    74%
  • Carbs
    86.9g
    33%
  • Sugar
    5.5g
    6%
  • Salt
    2.08g
    35%
  • Fibre
    4.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 455 g dried spaghetti
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 cloves garlic , peeled and finely chopped
  • 1-2 dried red chillies , crumbled
  • 400 g peeled raw prawns , from sustainable sources, ask your fishmonger
  • 1 small wineglass white wine
  • 2 heaped tablespoons sun-sried tomato puree , or 6 sun-dried tomatoes blitzed in a blender
  • 1 lemon , juice and zest of
  • 2 handfuls rocket , roughly chopped
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Method

This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days, so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing. PS If using frozen prawns, make sure they’re thawed out.

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

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