Prawn, Tomato and Harissa Spaghetti
Photography Josh Griggs.
Make this pasta fiery or mild – it’s up to you. We’ve gone for the full blast with harissa in the sauce and dolloped on top!
Serves: 2
INGREDIENTS
250 grams dried spaghetti
2 tablespoons olive oil
1 punnet cherry tomatoes, halved
2 cloves garlic, crushed
1½ teaspoons fennel seeds
sea salt and ground pepper
1-2 teaspoons harissa, or more to taste
300 grams raw peeled prawns
180 grams stracciatella or burrata
chilli flakes, to serve
METHOD
Cook the spaghetti following the packet instructions. Drain, reserving a ladleful of cooking water.
Heat the oil in a large frying pan over a high heat. Add the tomatoes, garlic and fennel seeds and season with salt. Cook until some of the tomatoes are starting to collapse and release their juices. Add the harissa and prawns and cook for 2-3 minutes. Add a couple of tablespoons of the reserved pasta water if the sauce is too thick. Season with salt and pepper. Add the pasta and gently toss together. Serve with the stracciatella over the top and extra harissa if desired, plus a sprinkle of chilli flakes.
DRINKS MATCH:
Scented with beeswax, basil, smoked lemongrass and marzipan, the Te Mata Estate Cape Crest Hawke’s Bay Sauvignon Blanc 2020 ($34.90) hoists the harissa and tomato here into the stratosphere. temata.co.nz
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.