Chillies are one of my favourite foods because they are so pretty and do great stuff for your body. The reason we crave chillies is because when the compound that creates the heat (capsaicin) hits our tongue it sends a message to the brain saying “TONGUE ON FIRE!” so the brain sends out an army of soothing and feel-better chemicals (endorphins) to deal with the situation. We interpret the response as happiness so we keep eating chillies. In addition to the feel-good factor chillies cause our bodies to work a bit harder to deal with the situation so they temporarily increase metabolism. Chillies like acid so pairing them with lemon in this simple spaghetti recipe is a match made in heaven.
Serves 2 Adults
3 medium tomatoes or 8 cherry tomatoes
1 or 2 small chillies
1/2 head of garlic
2 tbsp olive oil
2 tbsp extra virgin olive oil
- Finely chop the parsley and garlic. Grate over the zest of a lemon with a microplane. Chop these 3 ingredients together to combine and make finer.
- Slice the chillies into thin discs (deseed if you want a milder dish) and add to the parsley mix. Slice the tomatoes in half and scoop out the seeds using a teaspoon. Chop into small cubes and grind over with salt and pepper.
- Put a large pan of water on a high heat to boil. Salt the water once it’s boiling then add your spaghetti and cook until al dente.
- Put a medium sized skillet on a medium high heat. Dry the prawns then toss them in 2 tbsp of olive oil and grind over with salt. Cook the prawns for 2 minutes on each side then turn off the heat and add the parsley mix and tomatoes to the pan and squeeze over the juice of the lemon then stir to combine everything.
- Once the pasta is cooked, drain and return to the pan then drizzle over 2 tbsp of extra virgin olive oil then tip in the prawn mixture and toss to combine.