Midweek Meals - These Dishes Promise Smooth Sailing (Part 1) - Saganaki sphetti

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Saganaki sphetti

Description: Saganaki spaghetti

Saganaki spaghetti

 

·         Serves 4

·         Prep 10 minutes

·         Cook 25 minutes

Ingredient

·         375g dried spaghetti

·         1 tablespoon olive oil

·         1 brown onion,

·         finely chopped

·         1 teaspoon dried oregano

·         3 garlic cloves, thinly sliced

·         500g cherry tomatoes, halved

·         ²⁄³ cup tomato purée

·         700g medium green prawns, peeled, deveined (tails intact)

·         ¹⁄³ cup finely shredded fresh flat-leaf parsley leaves

·         100g fetta, crumbled

·         Sliced ciabatta bread and lemon wedges, to serve

Recipe

1.    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

2.    Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add oregano and garlic. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Cook for 5 minutes, stirring occasionally, or until just starting to soften. Add tomato purée and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until mixture forms a thick sauce.

3.    Add prawns. Season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until prawns are just cooked through. Add pasta, parsley and half the fetta. Toss gently to combine. Top with remaining fetta. Serve with bread and lemon wedges.

 

Nutrition: (per serve) 2833kJ; 13.4g fat; 5.2g sat fat; 40.6g protein; 92.5g carbs; 8.8g fibre; 162mg chol; 1088mg sodium.

 
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