Prawns with mushroom-olive ragout - Prawns in tomato sauce

• 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

1. Saute onion in olive oil until translucent.
2. Add 1/4 cup (60 ml) garlic, sautee one minute more.
3. Add tomato, wine, pepper flakes, basil, oregano, thyme, mushrooms, and olives.
4. Let simmer 30 minutes, or until a chunky sauce is achieved.
5. Meanwhile, cook pasta according to instructions on box.
6. Add remaining 1/4 cup (60 ml) of garlic to sauce.
7. Season sauce with salt and pepper.
8. Sautee prawns in olive oil until just cooked.
9. Place pasta on plate.
10. Ladle sauce on pasta.
11. Arrange prawns on sauce.
12. Scarf!

prawns, pasta, olive oil, ground garlic, red wine, spanish onion, tomatoes, t, t basil, t, t, mushrooms, kalamata olives, green olives, salt

Taken from online-cookbook.com/goto/cook/rpage/0000BD (may not work)