Mexican Tomato Spaghetti

Let’s create some Mexican magic using the humble tomato, shallots and sweetcorn.

Simon Gault
Mexican tomato pasta in a pan ready to be served

Mexican Tomato spaghetti

Serving Size:
30 minutes


  • 400g medium-size prawn cutlets, shells removed
  • 1½ tablespoons Mexican seasoning
  • 200g spaghetti pasta
  • 3 tablespoons extra virgin olive oil
  • 1 small shallot, finely diced
  • 1 ear corn, kernels removed from cob
  • 2 cups diced tomato (approx. 2 large tomatoes)
  • 1 cup white wine
  • 1 cup chicken, vegetable or fish stock
  • 2 tablespoons butter
  • ¼ cup chopped fresh Italian parsley, plus extra to garnish

In a medium bowl add shelled prawns and seasoning. Stir to combine then set aside.

Bring a large pot of lightly salted water to the boil and cook spaghetti following packet instructions (different types of spaghetti have varying cooking times).

While spaghetti is cooking, in a large pan heat oil until shimmering. Add shallots and corn and cook 1–2 minutes over a medium heat. Add seasoned prawns and sauté for a further 1–2 minutes. Using tongs, remove prawns from pan so they don’t overcook. Next add tomato, wine and stock. Increase heat to high and cook until liquid has reduced by half.

Chef pouring stock into the pan with the tomatoes, prawns and corn

Return prawns to sauce and reheat. Add butter and herbs then stir to emulsify the sauce. Drain cooked spaghetti and add to sauce, stirring thoroughly to mix.

To serve, divide between plates, garnish with extra fresh herbs, and enjoy.

Simon says…

• The easiest way to remove corn kernels from the cob is to place the tip of the corn cob into the hole in the centre of a bundt-style cake pan or silicone mould (doughnut shape). Hold the bottom of the corn cob securely with your non-cutting hand. Use a large, sharp knife to cut in a downward motion, letting the corn kernels collect neatly in the cake mould.

• You can use whatever herbs you prefer… parsley, basil, marjoram… choose your favourite!

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