| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 | t | Salt |
| 4 | T | Olive oil |
| 1 | Clove garlic, peeled and | |
| chopped | ||
| 1 | 130 gram pac cubetti | |
| pancetta | ||
| 250 | g | Ripe tomatoes, skins and |
| pith | ||
| removed roughly | ||
| chopped 8oz | ||
| 100 | White wine, 31/2fl oz | |
| 125 | g | Frozen cooked prawns |
| defrosted 4oz | ||
| 2 | 40 g packs rocket | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place a saucepan of hot water over a moderate heat, add 1 teaspoon of salt and bring to the boil. Add the strangozzi and cook as per pack instructions. In the meantime heat the olive oil in a large frying pan or saucepan, saute the garlic, then add the pancetta, tomatoes and wine and cook for approximately 5 minutes. Finally add the prawns and rocket cooking for a further 1-2 minutes, season. Drain the pasta and combine with the sauce and serve immediately. Converted by MC_Buster. NOTES : A combination of pasta with fresh pancetta, prawns and peppery rocket. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 614mg
Potassium: 193mg
Carbohydrates: 3.7g
Fiber: 1.8g
Sugar: 1.2g
Protein: 1.8g