I come from a house where pasta was almost always cooked with tomato sauce, bolognese sauce or cream sauce, with its little variations.

We never complain, far from it, but when I became independent I realized that you can prepare many delicious and different pasta dishes without having to complicate a lot. The last winning recipe have been these spaghetti with prawns, chilli and pak choi, very easy and fast.

We already mentioned when talking about pak choi or bok choi, which is a very versatile type of cabbage that lends itself to many preparations. The truth is that it combines great with the spicy touch of the chilli peppers and the marine flavor of the prawns or prawns, creating a very tasty base to present the much-used spaghetti. Of course, it can also be prepared with fine noodles or tagliatelle.

Cook the spaghetti in plenty of salty water following the directions on the package, leaving them al dente. Drain well keeping a glass of the cooking water and book.

Chop the garlic cloves, chop the washed tomatoes, remove the seeds from the chillies and chop or cut into thin slices. Cut the thick base of the pak choi, separate the leaves and wash well. Cut into small pieces and set aside.

Heat a little olive oil in a large pan or casserole and brown the garlic, taking care not to burn it. Add the tomato with the chillies, stir well and season lightly. Cook for about 10 minutes over low heat, pounding the tomato so that it unravels well. Add the pak choi, pour over the wine and let the alcohol evaporate.

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Continue cooking for a few minutes, adding part of the water that we have reserved. When the vegetables are at the desired point, add a pinch of sugar if it is very acidic and add the cooked prawn tails. Finally add the spaghetti, mix well and add a little more of the reserved water. Give one last hit of black pepper and serve immediately.

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With what to accompany the spaghetti

These spaghetti with prawns, chilli and pak choi They are a very complete and nutritious dish that hardly needs a side salad to round out the menu. For lunch or dinner, perhaps in a smaller portion – it depends on the needs of each one – it is a dish that feels good and that we can recover in summer. When the heat is on, accompanied by a good fresh white wine, it will be a luxury on those lazy days at home.

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