| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury15 |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Salt |
| 4 |
tb |
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 |
ml |
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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