Addie staff in the kitchen: Prawn Cappelli D’Angelo

This delicious recipe was taken from Ashleigh Levin’s new cookbook Home Cooked and Heart Warming and really makes a wonderful meal for family and friends..

Ingredients

• 500g Shelled and deveined prawns.
• 500g Angel hair pasta.
• Olive oil for tossing.

Tomato sauce:

• 1 Small carrot, grated.
• 6 Sticks of celery, thinly sliced.
• 1 Medium onion, diced.
• 2 Cloves of garlic, crushed.
• 1/4 Cup of olive oil.
• 5 Ripe tomatoes, skinned and chopped.
• 1 Teaspoon dried Italian herbs (I used Sweet Basil, Oregano and Thyme as I did not have the mixed herbs in stock).
• 4 Tablespoons coarsely chopped fresh parsley.
• 1/2 Teaspoon cayenne pepper or Tabasco sauce.
• 2 Tablespoons tomato paste.
• Salt and freshly ground pepper to taste.

Gremolata

• 1/2 Cup chopped fresh Italian parsley.
• 2 Tablespoons grated lemon zest.
• 4 Cloves garlic, crushed.

Method

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