Spaghetti with prawns and aubergine

They said on the radio it’s been the wettest January in 250 years. Unsurprisingly I’ve started dreaming of summer, blue skies, the sea the sea…

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Every summer we spend a week at Lewis dad’s house in Provence near Cassis. It’s on the coast and the light is incredible – a never ending horizon of blue. Thinking of these far off summer days I put on some Francoise Hardy and Serge Gainsbourg then made this wonderful recipe of my French mother-in-laws I had for the first time on one of these holidays.

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Spaghetti with prawns and aubergine

Prep time: 5 mins
Cooking time: 20-30 mins
Budget: £10-15 depending on prawns (£5 for 6 prawns, £1.50 tomatoes, £1.50 basil, £1 aubergine)

  • 3 prawns per person (sounds stingy but they are huge and it’s all about the amazing juices they release into the pasta)
  • 6 vine tomatoes
  • Chopped fresh basil
  • 1 aubergine sliced into thin rounds
  • 1 or 2 cloves of crushed garlic
  • Olive oil
  • Salt and pepper

Make this fresh tomato sauce. Put the pasta on to boil as per the packet instructions (usually 8-10 mins). Put the aubergine on a baking tray, season and rub with oil and crushed garlic. Grill until turning golden on both sides, remove and set aside on a plate. Season the prawns and mix in a bowl with some oil and crushed garlic. Heat a griddle pan as hot as it will go and fry for roughly 3 mins on each side or until the prawns are happy and rosy. Set aside on a plate (this is also how you do the prawns for my garlic and lemon butterbeans recipe). Once the pasta is done, drain and mix into the tomato sauce. Serve with the separate plates of aubergine, prawns and basil so everyone can help themselves. Remember a spare bowl for the prawn shells and lots of napkins! Lexie loves loves loves prawns – look at her little mitts grabbing them below!

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3 thoughts on “Spaghetti with prawns and aubergine

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