Prawn & Tomato LinguineDecember 17, 2013
The spaghetti and tomato provide the perfect base for fresh juicy prawns. Yum!
Ingredients for two people
|2 tbs||olive oil|
|2||garlic cloves, peeled & crushed|
|1||long chilli, deseeded & finely chopped|
|1/4 cup||white wine (optional)|
|2||tomato, diced into cubes|
|1 tsp||caster sugar (optional)|
|1 small handful||parsley, roughly chopped|
This is a wonderfully quick and delicious recipe. The secret here is to not overcook the ingredients, we want to hold on to as much juice from the tomatoes because this is going to be our sauce, so don’t over stew it!
For the pasta
In a large pot bring some salted water to the boil. Add the spaghetti to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick.
Remove and then strain. Once the pasta has strained sufficiently give it a quick rinse under some hot water, this will prevent the pasta from drying out and make it easier for all the delicious flavours to attach themselves to the pasta!
For the sauce
In a large pan heat the olive oil over medium heat. Add garlic and chilli, cook for 1 – 2 minutes until fragrant. Now add in the prawns and cook for 1 additional minute. Add the white wine and let it evaporate for 2-3 minutes.
Add the tomatoes and cook for a further 3 minutes until the tomatoes just start to break down. Give it a quick taste, if the tomatoes are giving off too much acidity you can add a teaspoon or two of caster sugar to help balance things out. Season with salt and pepper, remove from heat and set aside.
Add the pasta to the sauce and toss until well combined, season with salt and pepper
Sprinkle with freshly chopped parsley and a good squeeze of lemon juice. Share it amongst bowls and enjoy!
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