Tomato Pesto Pasta

I originally posted this on January 17, 2010 in YadaYadaYada.

My friends are asking how I did this dish for Media Noche. I’m no cook, everybody knows that. I didn’t go to culinary schools (although I am thinking of enrolling one day). If you plan to do this dish, don’t blame me if it’s not gourmet material. All I can say is that my family was very happy with it and it’s something that we would love to prepare and devour again  This is my recipe for Tomato Pesto Pasta:

Ingredients:

250-300 grams of Spaghetti

1 bottle of Tomato Pesto

1 tablespoon of Tomato Paste (optional, I used it coz I like it sour)

2 tablespoons of Tomato Chutney (if you don’t have one, you can replace it with diced ripened tomatoes)

12-15 pieces of Prawns (medium-sized shrimps will do)

garlic

onion

olive oil

butter

salt and pepper to taste

McCormick Italian Herbs

Parmesan Cheese

COOKING THE PASTA

Just boil it according to package instructions That easy.

COOKING THE SHRIMP

Depending on how many guests can gulp down 250-300g of spaghetti (usually it’s 5-7 persons), save the same number of prawns for later. The rest, boil them. Take the meat out of the shell. We’ll use the meat later.

COOKING THE SAUCE

In a saucepan, saute the garlic and onions in olive oil. Add the tomato chutney (or well-ripened tomatoes). Then add the whole bottle of tomato pesto. Simmer. Add the boiled prawns and tomato paste (optional). Add salt and pepper to taste. Sprinkle with Italian herbs. Simmer.

MIXING THE PASTA AND THE SAUCE

Add the boiled pasta into the sauce. Mix well. Add olive oil if it’s too dry.

PASTA TOPPING

In another pan, put in butter or margarine, about 2 tablespoons. Add the 5-7 prawns you reserved. Fry the prawns until cooked.

SERVING

Spoon up a serving of the pasta. Drizzle with parmesan cheese and Italian herbs as many you wish. Top with the fried prawn.