Dry cider adds a fresh sweetness to a simmer of garlic, onions, bell peppers, celery and tomatoes. Cook penne in the sauce to soak up the flavor, then add prawns for a scant 5 minutes to finish the dish.
INGREDIENTS (for 4 servings):
- 6 ounces penne pasta
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 green bell pepper, sliced
- 3 stalks celery, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups dry hard cider
- 1 1/2 tablespoons tomato paste
- salt to taste
- ground black pepper to taste
- 3/4 pound fresh prawns
PREPARATION:
In a large skillet over medium heat cook onion in olive oil for 2 minutes. Add garlic, green bell pepper, celery and cook for an additional 5 minutes. Stir in tomatoes, tomato puree, dry cider, salt and pepper and bring to a boil. Add pasta, mixing in well. Cover and let simmer for 15 minutes.
Remove lid, add prawns and cook for 5 minutes. Adjust seasoning, if necessary.
Serve warm.