Prawn Saganaki with Gnocchetti Sardi
Gnochetti, or malloreddus,is a Sardinian pasta recognised by its concave shape and ribbed texture. Made from durum wheat semolina, they are an excellent alternative to try in your next pasta dish. In fact, this Prawn Saganaki with GnochettiSardi is the best way to get acquainted!
Celebrate spring with this vibrant, generous meal bursting with herbs, juicy prawns and cherry tomatoes. This is a dinner party pleaser and a tasty new method for cooking pasta – you’ll be cooking the gnochetti in tomAtoes and wine, rather than just dropping it into salted boiling water.
3tbs extra virgin olive oil
1 onion, sliced lengthways
2 garlic cloves, thinly sliced
1 red chilli thinly sliced
1 cup white wine
2 bay leaves
1tsp dried Greek oregano
4 or 5 thyme leaves
1 cup GnochettiSardi or any other small sized pasta
2 x 400g tins of cherry tomatoes
1 cup frozen peas
250g Greek feta
500g Australian banana prawns
Dill sprigs for garnish
Salt and Pepper to taste
- Preheat an oven to 220C.
- Heat olive oil, garlic,onion and thyme in ovenproof casserole dish until onions have softened but not coloured (about 10 to15 minutes).
- Deglaze dish with wine and reduce for a couple of minutes.
- Add chilli, bay leaves, tomatoes, oregano and pasta and season to taste. Simmer on medium heat and reduce until the sauce thickens and pasta is al dente (about 10 minutes).
- Scatter prawns over dish and push into the sauce so that they are submerged. Stir through green peas then scatter the feta over the top of the dish.
- Bake in the oven for 10 to15 minutes, until the cheese has melted and the prawns have cooked through.
- Scatter the fresh dill and lemon wedges over the dish, season to taste, and serve with a fresh garden salad.