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Prawns with mushroom-olive ragout - Prawns in tomato sauce
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Matt, Katherine's boyfriend, from the Lord Fox, Ann Arbor MI


  • 1 pound prawns
  • 1 pound pasta
  • olive oil for sauteing
  • 1/2 cup (125 ml) ground garlic
  • 2 cups (475 ml) red wine
  • 1 medium spanish onion, diced
  • 6 cups (1425 ml) chopped canned tomatoes
  • 1 T red pepper flakes
  • 2 T basil, dried
  • 2 T oregano, dried
  • 2 T thyme, dried
  • 1/2 pound mushrooms, sliced
  • 1/4 cup (60 ml) kalamata olives, pitted and chopped
  • 1/4 cup (60 ml) green olives, chopped
  • salt and pepper
  • Saute onion in olive oil until translucent.
  • Add 1/4 cup (60 ml) garlic, sautee one minute more.
  • Add tomato, wine, pepper flakes, basil, oregano, thyme, mushrooms, and olives.
  • Let simmer 30 minutes, or until a chunky sauce is achieved.
  • Meanwhile, cook pasta according to instructions on box.
  • Add remaining 1/4 cup (60 ml) of garlic to sauce.
  • Season sauce with salt and pepper.
  • Sautee prawns in olive oil until just cooked.
  • Place pasta on plate.
  • Ladle sauce on pasta.
  • Arrange prawns on sauce.
  • Scarf!

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