Gluten Free Spaghetti Arrabiata With Prawns

Gluten Free Spaghetti Arrabiata With Prawns

Gluten free spaghetti arrabiata with prawns, an ideal recipe for evening meal time,  wow it’s great !

1kg ripe plum tomatoes

350g gluten-free spaghetti

½ red chilli, seeds removed

4 cloves garlic

3 tbsp olive oil

1 tsp lemon juice

1 tsp soft brown sugar

250g cooked and peeled tiger prawns

Small bunch of basil, roughly chopped

Place the tomatoes in a large bowl and cover with boiling water.

Leave for 1 minute then drain and carefully peel off the skins of the tomatoes.

Halve them and scoop out the seeds then roughly chop the flesh and set aside.

Meanwhile, bring a large pan of lightly salted water to the boil, add the spaghetti to the water and cook at a constant simmer for 10 minutes, or until the spaghetti is al dente.

While the spaghetti is cooking finely chop the chilli (having first removed the seeds) and peel and finely slice the garlic.

Heat the olive oil in a shallow saucepan, add the garlic and chilli and a good pinch of sea salt - this stops the garlic from burning - and sauté gently until both are soft.

Add the tomatoes to the pan along with the lemon juice and brown sugar and cook over a fairly high heat for 5 minutes to make a loose sauce.

Throw in the prawns and basil, season well and stir through.

Drain the spaghetti and add it to the prawns and sauce. Stir the mixture through so that the spaghetti is well coated in sauce and serve while hot.

Recipe by Pippa Kendrick, The Intolerant Gourmet

As Seen On The Channel 4 Website