Some pasta dishes whisper.
This one walks into the room talking with its hands. Very Italian behaviour, honestly.
The gentle heat from the chilli and garlic farfalle does most of the heavy lifting already, so the trick is keeping everything fresh, bright, and a little bit coastal.
What you’ll need
- 250g Pasta Ragazzi Chilli & Garlic Farfalle
- 300g fresh prawns, peeled
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, finely sliced
- Zest of 1 lemon
- Juice of half a lemon
- Handful of parsley, chopped
- ½ cup breadcrumbs
- Sea salt & cracked pepper
- Optional: a little butter for gloss at the end
Method
- Bring a large pot of salted water to the boil and cook the farfalle until perfectly al dente.
- Meanwhile, toast the breadcrumbs in a pan with a drizzle of olive oil until golden and crisp. Set aside.
- In the same pan, gently cook the garlic in olive oil until fragrant. Add the prawns and cook for 1–2 minutes each side.
- Add lemon zest, a squeeze of juice, parsley, and a splash of pasta water.
- Toss through the pasta until glossy and coated.
- Finish with toasted pangrattato, cracked pepper, and maybe another tiny squeeze of lemon because restraint is overrated sometimes.