I love a good old simple pasta dish for a quick and easy dinner or lunchtime meal for when you want to whip up something that requires very minimal fuss, yet is still packed with flavour. Pasta was literally my absolute favourite dish growing up and one of the first things that I actually learned to make for myself at home. I remember on my days off from college I would always cook up my favourite garlicky king prawn spaghetti pasta dish and chill out watching back to back catch up shows in my pjs all day.
This pasta dish is a bit of a mash up of different colours, flavours and ingredients.. but personally I think that they all work really well together! I love combining as many different colours and incredible ingredients when coming up with a dish to cram a whole array of nutrients into my meals. This contains a combination of all of my favourite things and is my current go to pasta dish.
I’ve also been absolutely loving this spinach swirly pasta that I just bought on a bit of a whim the other day whilst grocery shopping. I’m terrible when it comes to shopping and I’m the biggest impulse buyer. I think this is why I usually try and online shop as much as possible, as this helps to avoid be flinging every other thing that I see into my shopping trolley. However, I literally live across the road from about 4 different super markets, so the temptation to just pop over the road to do a food shop is fairly high!
If you’ve seen my last few pasta recipes, then you’ll probably know that I’m slightly obsessed with cooking with olives at the moment. I just find that they’re a great way to add a really incredible kick of flavour and work so well with the rich tomato flavours.
Ingredients
- 200g cherry Tomatoes
- 2 large garlic cloves
- Tbsp Olive Oil
- 1 pack Fragata Garlic & Herb Olives
- 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
Method
Finely dice the onion and garlic cloves and add these into a frying pan with a light brushing of olive oil.
Cook until fragrant, then add in the tomatoes and heat to medium.
Cook the pasta according to the instructions on the packet.
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.
Once the pasta is cooked, drain most of the water, reserving a little behind to help create the sauce.
Stir the pasta through the sauce along with the olive oil, fresh basil and a handful of pomegranate seeds.
Adjust any seasonings to taste and serve topped with extra pomegranate seeds and more fresh basil.
