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🍝 Pasta with fresh tomato sauce and prawns

567 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• 100 g black olives
• 8 ripe tomatoes
• 1 white onion
• 350 g shrimp (fresh or frozen, ready for cooking)
• 4 tbsp parsley (finely chopped)
• 4 tbsp capers (preserved in salt)
• salt
• pepper (freshly ground)
• olive oil (freshly pressed)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Halve the tomatoes and cut them into coarse chunks.
3. 3. Peel the onion.
4. 4. Finely chop the onion.
5. 5. Heat 3 to 4 tablespoons of oil in a pan.
6. 6. Sauté the onions in it over gentle heat.
7. 7. Add the tomato chunks to the onion.
8. 8. Cover the pan.
9. 9. Simmer the tomatoes for 2 to 3 minutes.
10. 10. Stir the mixture occasionally.
11. 11. Add 2 to 3 tablespoons of water if necessary.
12. 12. Rinse the capers thoroughly under cold, running water.
13. 13. Let the capers drain.
14. 14. Add the capers and olives to the tomatoes.
15. 15. Simmer the sauce for about 1 minute.
16. 16. Season the sauce with salt and pepper.
17. 17. Add chopped parsley.
18. 18. Taste the sauce and adjust seasoning if needed.
19. 19. Add the prawns to the sauce.
20. 20. Stir the prawns in.
21. 21. Cover the pan again.
22. 22. Let the prawns cook at very low heat for 2 to 3 minutes.
23. 23. Ensure frozen prawns are thawed beforehand or cook them slightly longer.

Nutrition per serving

• kcal: 567
• Protein: 31 g · Fett/Fat: 14 g · Carbs: 77 g