Sicillian Style Pasta with Prawns, Tomato & White Wine (Gluten-Free, Dairy Free)

THIS RECIPE USES

Super Flour

This pasta dish is simple and addictively good, made with a rich egg pasta dough, the whole dish can come together in under 1 hour. Best thing to do is make the pasta dough in advance and have it in the fridge ready to roll and cut. For a Vegetarian version, omit the prawns and add olive and preserved globe artichokes to the dish.
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Prep Time 2 hrs 15 mins
Cook Time 15 mins
Total Time 2 hrs 30 mins
Course Main Course

Ingredients  

Pasta

  • 2 cups + ¼ cup for rolling Pompom Paddock cauliflower flour
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • 2 eggs
  • 1/3 cup water
  • 1 tbsp olive oil

Sauce

  • 2 punnets grape tomatoes
  • 3 tbsp olive oil
  • 2 clove garlic roughly chopped
  • Good pinch salt
  • ¼ tsp dried oregano optional
  • Pinch chili flakes (optional
  • ½ cup white wine

Prawns

  • 2 tbsp olive oil
  • 1 small brown onion finely diced
  • 1/3 cup parsley stalks finely sliced, reserve and roughly chop the leaves
  • 12 green banana or tiger prawns peeled, cut in half lengthways
  • 2 tbsp good quality tomato paste
  • 1 lemon to serve

Method 

  • To make the pasta, place the 2 cups of flour and salt into a bowl, mix and make a well in the centre. Combine the eggs, water and oil together and pour it into the well made in the flour
  • Using a fork or your fingers, gradually mix the flour into the water until it all comes together then gentry knead the pasta dough for 2-3 minutes.
  • Wrap the kneaded dough in a clean cloth and let rest in the fridge for at least 2 hours or overnight.
  • Bring a large pot of water to the boil and season lightly with salt.
  • Using a rolling pin, roll the dough into a rough rectangle, approx. 3mm thick, on a floured bench (using the reserved flour) then using a knife, cut it into 3mm strips or any shape you want, triangles, squares or rectangles, have some fun with it. Set aside on a tray lined with baking paper.
  • Place the grape tomatoes into a medium frying pan along with the olive oil, garlic, salt, oregano and chili. Cook over a medium heat, gently shaking the pan, until the tomatoes are bursting and collapsing then add the white wine and cook out until reduced by half. Set aside.
  • In a larger frying pan add the other 2 tbsp olive oil along with the onion, parsley stalks and a good pinch of salt. Cook this for 2 minutes then add the prawns and tomato paste and cook for 2 minutes longer.
  • At the same time you added the prawns to the pan, add the pasta to the boiling water and simmer for 2 minutes. Lightly drain through a sieve, keeping some cooking water and to the prawns along with the grape tomatoes and a little cooking water. Toss everything quickly over a high heat and adjust the seasoning. Serve with the chopped parsley and lemon.
Categories Pasta & Pizza, Plant-based, Savoury
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