Tomato, Chili & Prawn Linguine
Lemon zest complements sweet tomatoes perfectly in this super simple pasta dish and spaghetti makes a great alternative pasta shape for something a bit different. Low Fat! Serves 4Ingredients:300g dried linguine (or spaghetti)
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister
Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.
Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.
Cook’s tip: Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister
Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.
Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.
Cook’s tip: Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.
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