CHILLI, GARLIC & OLIVE KING PRAWN PASTA

Fragata Stoneless Olives

When you think of Mediterranean dishes, pasta has to be high up on the list. There are so many varieties to try, and it accompanies so many flavours perfectly. Like here, where seafood aromas of king prawns meet the heat of chilli and intense flavours of garlic, including Fragata Garlic & Herb Olives. This dish is fresh and fiery - a flavour explosion for your taste buds. It’s one of those dishes that can’t help but impress, and yet is super simple to put together. It’s quick enough to make as an evening dish after a long day, or to whip up when your friends are over. The base is created with the classic Mediterranean ingredients of onion, garlic and cherry tomatoes. Adding chilli adds that irresistible heat, fresh basil leaves give a complimentary flavour, whilst the pomegranate seeds are an unexpected delight. They add a whole new texture and a freshness that jumps right out at you. By using Fragata Garlic & Herb Olives, you get an extra kick of garlic and herb aromas right through the dish. Adding them during the cooking process (rather than at the end) also allows them to integrate fully with all of the wonderful aromas this dish has to offer. The flavours… the textures.. the freshness… this dish has it all. And it’s so easy to make! Make it once, and this could quickly become a go-to favourite in your recipe repertoire.

Ingredients

  • 1 pack Fragata Garlic & Herb Olives
  • 200g cherry Tomatoes

  • 2 large garlic cloves
  • 2 Servings of your favourite pasta

  • Large Handful Pomegranate seeds
  • Fresh Basil for garnish

  • Sea Salt and pepper
  • Chilli Flakes

  • 1/2 red onion 120g king prawns
  • 1 Tbsp Olive Oil

Method

  1. Finely dice the onion and garlic cloves and add these into a frying pan with a light brushing of olive oil.

  2. Cook until fragrant, then add in the tomatoes and heat to medium.
  3. Cook the pasta according to the instructions on the packet.

  4. Once the tomatoes have started to burst, add in the king prawns, olives, a good pinch of chilli flakes and season to taste with sea salt and pepper.

  5. Once the pasta is cooked, drain most of the water, reserving a little behind to help create the sauce.

  6. Stir the pasta through the sauce along with the olive oil, fresh basil and a handful of pomegranate seeds.

  7. Adjust any seasonings to taste and serve topped with extra pomegranate seeds and more fresh basil.

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