Spaghetti nero di seppia with prawns, cherry tomatoes and Parmesan

Method

1. Boil the pasta according to the packet instructions.
2. Put the chopped garlic in a frying pan with oil and, when it starts to brown, add the prawns.
3. After a few minutes, add the washed, halved cherry tomatoes and sauté them briefly.
4. Add the spaghetti to the pan with the prawns and tomatoes and toss everything together.
5. Serve with a sprinkling of Parmesan.
6. Bon appétit!
7. If you like it spicy, you can add chilli or cayenne.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	450 kcal	196 kcal	23 %
Fat	7.5 g	3.3 g	11 %
of which saturates	3.9 g	1.7 g	20 %
Carbohydrate	66 g	29 g	25 %
of which sugars	3.8 g	1.7 g	4 %
Fibre	3.5 g	1.5 g	—
Protein	29 g	13 g	58 %
Salt	0.5 g	0.2 g	8 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Raw peeled Argentinian red prawns: 60 g per serving
• Cherry tomatoes: 60 g per serving
• Powdered Parmesan: 20 g per serving

Photos