A pasta dish that combines freshness and delicate flavour: spaghetti with prawns, tomato and saffron brings a light Mediterranean touch to the table. Saffron adds a distinctive aromatic note, while garlic, parsley and a hint of chilli give the dish balance and character.
Ingredients for 4 people:
- 320 g spaghetti
- 300 g peeled prawns
- 300 g diced tomatoes
- 1 small glass of white wine
- 2 tablespoons olive oil
- 1 garlic clove
- 2 tablespoons freshly chopped parsley
- 1 sachet saffron
- salt
- a little chilli, to taste
Preparation:
If needed, remove the intestinal vein from the prawns and pat them dry. Finely chop the garlic and prepare the parsley. Dissolve the saffron in a little warm water or a spoonful of pasta cooking water so that its colour and aroma spread evenly through the sauce.
Method:
Heat the olive oil in a large pan and briefly sauté the prawns with the chopped garlic. Deglaze with the white wine and let it reduce slightly. Then add the diced tomatoes, parsley, chilli and dissolved saffron, seasoning with salt to taste. While the sauce simmers gently for a few minutes, cook the spaghetti in plenty of salted water until al dente. Drain, toss with the sauce and serve immediately.
We hope you enjoy preparing this dish and wish you a wonderful meal!
Our wine recommendation
