Friday, 30 June 2017

A simple prawn and cherry tomato pasta


I'm always keen to add simple, tasty recipes to my mid-week repertoire.

And this is just that - taking only ten minutes to prepare and cook, and using ingredients I usually have in my kitchen - it ticks all the right boxes. 

You will need (for two)
1 red onion
2 garlic cloves
250g cherry or baby plum tomatoes
1 small handful basil
1 small glass white wine
200-250g raw jumbo king prawns
200g spaghetti

Start by chopping the onion and frying in a little olive oil for a couple of minutes, before adding the chopped garlic and simmering for one further minute. 

Put your spaghetti on to cook in a pan of boiling water.

Slice the tomatoes length-ways and add to the pan with the chopped basil - simmer for a couple of minutes before adding the white wine and leaving to reduce on a medium heat for five minutes. 

When the sauce has reduced by 80%, add the prawns and simmer on a medium-low heat until they turn pink and opaque. 

Drain the pasta. 

Serve with a dollup of crème fraîche and season with cracked black pepper and rock salt.

Option 1: add a chopped red chilli with the tomatoes to amp up the heat.
Option 2: stir the crème fraîche through when adding the king prawns for a creamier sauce.
Option 3: stir in a handful of crumbled feta when adding the prawns for a tangy, creamy sauce.

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