Name: One-pan prawn casarecce with kefalotiri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 Spanish onion, finely chopped; 4 garlic cloves, finely chopped; 1 red long chilli, thinly sliced; 2 tsp each finely chopped oregano and thyme; 1 tsp rigani (see tip box); 150 ml white wine; 500 ml (2 cups) fish stock; 2 400 gm can cherry tomatoes; 300 gm casarecce; 500 gm large uncooked prawns, peeled, tails intact; 2 tbsp finely chopped dill, plus extra sprigs to serve; 3 tsp fish sauce; Finely grated zest of 1 lemon, plus 1 tbsp juice; Finely grated kefalotiri and dried chilli flakes, to serve

This Greek-inspired prawn pasta is simmered in tomatoes, white wine and fish stock with herbs, chilli and lemon. Casarecce soaks up the fragrant sauce, while dill and kefalotiri add a fresh, savoury finish. We’ve added a dash of fish sauce for some umami punch. For a more subtle flavour, try adding a couple of anchovies to the sofrito instead.

Ingredients

2 tbsp extra-virgin olive oil

1 Spanish onion, finely chopped

4 garlic cloves, finely chopped

1 red long chilli, thinly sliced

2 tsp each finely chopped oregano and thyme

1 tsp rigani (see tip box)

150 ml white wine

500 ml (2 cups) fish stock

2 400 gm can cherry tomatoes

300 gm casarecce

500 gm large uncooked prawns, peeled, tails intact

2 tbsp finely chopped dill, plus extra sprigs to serve

3 tsp fish sauce

Finely grated zest of 1 lemon, plus 1 tbsp juice

Finely grated kefalotiri and dried chilli flakes, to serve

Method

Heat olive oil in a large casserole over medium heat. Add onion, garlic and chilli and cook, stirring occasionally, until softened (5-6 minutes). Add herbs, and stir until fragrant (1-2 minutes). Deglaze with wine and reduce by half (1 minute). Stir in stock, bring to the boil and simmer until reduced by three-quarters. Stir in tomatoes and pasta; bring to a simmer. Reduce heat to low and cook, covered, until almost al dente (6 minutes). Stir in prawns; cover and cook until opaque (2-3 minutes). Remove from heat; stir in dill, fish sauce, lemon zest and juice, then season to taste.

Divide pasta among serving plates and scatter with cheese, chilli flakes and extra dill to serve.

Note

Rigani, dried Greek oregano, is available from select delicatessens.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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