Well, the garden is cranking out the butternut squash. And, our seafood delivery is waiting to be eaten. So, after a long dog walk on a cold fall night, how nice to come home to something warm. These spicy garlic prawns and heirloom tomatoes over bowtie pasta are a perfect weeknight dinner.
First, cook the prawns over medium-low heat, with some canola oil, chili flakes, and chili oil. You’ll know the prawns are done when they turn pink.
Chop up a yellow onion, 2 cloves garlic, a red bell pepper, and 2 heirloom tomatoes. In a frying pan over medium high heat, saute the onions and garlic until translucent. Add the tomatoes and red bell pepper and cook those down for a bit. If you have saffron on hand, add a few threads now. Let this mixture cook down for ten minutes or so on medium-low heat. (Add a splash of white wine if either you or the pan look like it’s about to run low on liquid.)
While all this is happening on the stove top, roast some butternut squash in the oven. Here’s how.
Cook up your bowtie pasta, and then combine it in the tomato and garlic pan to marry the flavors. Put the pasta mixture in a bowl, top with the prawns, and serve with roasted butternut squash. Delightful!
- Butternut Squash and Roasted-Garlic Bisque (pastaprincessandmore.wordpress.com)