Description
Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.
Ingredients
- 1 (16 ounce) package conchiglie(seashell) pasta
- 2 tablespoons olive oil, divided
- 1 large fennel bulb, cut into thin strips
- 1 zucchini, halved lengthwise and sliced
- 1 stalk celery with leaves, sliced
- 4 shallots, cut into thin strips
- 3 cloves garlic, sliced thin
- 1 red chile pepper, sliced thin
- 15 prawns, or more to taste, peeled and deveined
- 1 (14 ounce) can tomato puree
- 1 teaspoon fennel seed
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water
- stirring occasionally until cooked through but firm to the bite
- about 10 minutes; drain
- reserving 3 tablespoons of the water.
- Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel
- zucchini
- celery
- shallots
- garlic
- and red pepper in hot oil until fragrant
- 1 to 2 minutes; add prawns and continue to cook until prawns have changed color
- about 1 minute per side.
- Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender
- 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta
- add 1 tablespoon olive oil
- and stir to coat.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4