| | Saganaki spaghetti
Saganaki spaghetti
Saganaki spaghetti 4.3-5 9
  • Calories: 2833 kj
  • Fat: 13.4g
  • Carbohydrates: 92.5g

How to Make:

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add oregano and garlic. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Cook for 5 minutes, stirring occasionally, or until just starting to soften. Add tomato pure?e and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until mixture forms a thick sauce.
  3. Add prawns. Season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until prawns are just cooked through. Add pasta, parsley and half the fetta. Toss gently to combine. Top with remaining fetta. Serve with bread and lemon wedges.
Time for preparing:
25 min.


  • 375g spaghetti
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 teaspoon dried oregano
  • 3 garlic cloves, thinly sliced
  • 500g cherry tomatoes, halved
  • 2/3 cup tomato puree
  • 700g medium green prawns, peeled, deveined (tails intact)
  • 1/3 cup fresh flat-leaf parsley leaves, finely shredded
  • 100g feta, crumbled
  • Sliced ciabatta bread, to serve
  • Lemon wedges, to serve