BARILLA CHICKPEA CASARECCE

WITH ARRABBIATA SAUCE AND PRAWNS

Chickpea Casarecce

Made with

Barilla Chickpea Casarecce

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Prep
Cook
Skill
Casual
Diet
Gluten Free


448.7
Calories
12.1g
Total Fat
28.9g
Protein
42.9g
Total Carbohydrates

Ingredients 4 Number of Servings

Ingredients for 4 people

  • 1 pack Barilla Chickpea Casarecce
  • 10 prawns, peeled
  • 1 garlic clove, chopped
  • 1 tablespoon chilli flakes
  • 1/2 cup white wine
  • 1/2 jar Barilla Arrabbiata sauce
  • 100g cherry tomatoes, halved
  • Zest of 1 lemon
  • 20ml Extra Virgin Olive oil
  • Salt and pepper
  • Rock salt, for pasta water

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Instructions

  • TO START

    Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt. We recommend 7 grams per litre of water.

  • PREP THE SAUCE

    Place oil and garlic in a fry pan, and heat. Once warm add chilli, prawns and season as required. Sprinkle with wine and allow the alcohol to evaporate. Cook for a few minutes on each side, or until prawns are pink, then put to one side. In the same fry pan, heat the sauce over a low heat.

  • COOK THE PASTA

    Meanwhile drop the pasta in the boiling salted water and cook as per instructions on the box.

  • COMBINE AND SERVE

    Once the pasta is cooked, drain, and reserve some of the cooking water. Toss the drained pasta into the fry pan with prawns, cherry tomatoes and a little of the cooking water. Stir and allow the pasta to absorb all juices, then finish with lemon zest and a drizzle of Extra Virgin Olive oil.

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