Prawn-and-pepper pasta recipe

Prepare the bell pepper. Preheat oven to 200°C (400°F). Place the bell pepper in a roasting pan and roast for 20 to 30 minutes, until it begins to char, turning once. When cool, peel and halve; scrape out the seeds and cut the flesh into pieces. Put them aside.

Prepare the sauce. Heat the oil in a non-stick frying pan, add the prawns and cook over high heat until they are just tender (very few minutes). Remove them from the pan and add the chopped tomatoes, extra herbs, parsley, salt (pepper, if wished) and wine. Simmer, uncovered, for 10-15 minutes until thick and reduced. In the last minute add the pepper pieces to the sauce. Switch off the gas and put apart.

Prepare the pasta and shell the king prawns. Meanwhile cook the pasta al dente stage following our instructions. Drain the pasta.
While you are cooking the pasta and sauce you can shell the prawns. Then lay them in a dish and sprinkle lightly with salt.

The last step. Transfer the pasta and prawns to the sauce. Heat through for 1-2 minutes.
Serve immediately.

Note

• - This is a pasta recipe for all season. In winter you can use frozen bell peppers and canned tomatoes. In summer fresh vegetables.
• - Prepare this pasta with bell pepper and prawns for your Sunday lunch or a celebration menu. In the second case the doses are enough for more people (it will serve 4-6). You'll prepare a lot of tasty dish for such an occasion, certainly!

Healthy eating

• - Daily menu. You can serve this pasta dish as one-plate meal. In this case complete your meal with raw vegetables or cooked vegetables (seasoned only with 1/2 tablespoon olive oil per head) if you're still hungry and fresh fruit.
  We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
  Here are the doses per head: 80 g (2 3/4oz) pasta, 100 g (3 1/2oz) bell pepper, 100 g (3 1/2oz) king prawns, 200 g (7 1/4o) canned tomatoes, half a glass white wine, aromatic herbs and one tablespoon olive oil.
  
• - Special occasion menu. As we've just written you can also choose this recipe for an important dinner menu, a celebration, a BBQ or a buffet. Don't worry about fat, calories, sugars ... it happens rarely, doesn't it?
• - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
• - Read more about Italian pasta and its nutrition value.
• - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page

What's the right wine for " Italian pasta with peppers & raw prawns " ?

Our suggestion is: Verdicchio dei Castelli di Yesi (white Italian wine), Vermentino di Gallura (white wine of Sardinia - Italy).