Once upon a time I took this from a Jamie Oliver recipe leaflet that came in an Irish Sunday newspaper supplement. I’m sure it’s not 100% correct now but this is the version we’ve ended up with over the years.
For 2 adults and a little one you will need:
- 2 cloves garlic sliced
- 1 tbsp olive oil
- zest of one lemon & juice of half a lemon
- 1 tsp caster sugar
- 1 tbsp brandy
- 1 tin tomatoes
- 200 g rigatoni or spaghetti
- 150 g cooked prawns (defrosted)
- 4 tbsp double cream
- half a block of feta chopped into chunks
- handful of parsley (optional)
- Grated parmesan to top
Boil the pasta. In parallel, fry the garlic for 10 seconds in the olive oil. Add the zest of a lemon and immediately afterwards, add the lemon juice. Bubble for 30 seconds. Then add the sugar and brandy and allow to caramelise for a minute.
Add a tin of tomatoes to the garlic and lemon mixture and let the tomato sauce bubble for 5 mins or until it has thickened up.
Once the pasta is done, add the prawns to the sauce and warm through. Just before serving, add the cream, feta and parsley if you have it. Mix thoroughly with the pasta. Serve topped with parmesan