Pasta with tomato sauce and prawns

by Ana-Marija

pasta with tomato sauce and prawns

The ultimate lazy lunch. Sometimes, when I don’t really feel like cooking, but we’re both home and it would be nice to have a decent meal together, I whip this up in no time. And Milan never complains – this pasta with tomato sauce bursts with flavor and we sometimes even go in search for a piece of bread to mop the extra sauce up. Pasta and bread, yes, blasphemy, I know.

pasta with tomato sauce and prawns

pasta with tomato sauce and prawns

So, without further ado – when you don’t feel like cooking, cook this. Just get some nice prawns – their quality makes all the difference.


Serves two hungry people


  • 150 g pasta (penne e.g., but any short shape should work)
  • sea salt
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 100 g prawns (tails only, deveined, defrosted if not using fresh)
  • 50 ml prošek or other semi sweet wine
  • 400 g canned tomatoes
  • freshly ground black pepper
  • Parmesan shavings, to serve


First things first, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.

In the meantime, put a skillet on medium heat, add the olive oil, noion and garlic and give them a stir. Cook until the onion has wilted and turned golden.

Add the prawns and cook on high heat for about two minutes, until they have sofetend up a bit and released their juices.

Pour the prošek over the prawns and continue cooking on medium to high heat until all the alcohol has evaporated. Add the canned tomatoes, breaking them up with  a wooden spoon to get a chunky sauce. Cook until the sauce thickens and reduces by a third.

When tha pasta is done, drain it in a colander and add to the sauce. Mix thoroughly so that the pasta is well coated in the sauce and serve immediately with an extra drizzle of olive oil, some freshly ground black pepper and a bit of Parmesan on top.

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