Prawn and fresh tomato pasta. Five ingredients, maximum result.
This is a quick dish. The sauce in not a long and slow cooked tomato sauce, it’s fresh and quick. I wanted the aroma of fresh, slightly acid tomatoes hence no sugar was added.
Use fresh, frozen or cooked prawns if you wish, or, for a vegetarian dish leave them out completely. As for the pasta, whichever type you fancy.
- 100g dried pasta
- 100g fresh tomatoes
- 100g fresh or frozen king prawns
- 25ml olive oil
- 1 chili (optional)
- 1-2 garlic cloves
- fresh thyme
The image of the ingredients below can make some of you think that there is an extra ingredient on the board. Indeed, the wild mushrooms are there as they have been used in a different dish, but using the same, pasta, prawns, garlic and chili. Soon to be posted.
Get some salted water to boil for the pasta. Boil according to the instructions on the pack. Chop the tomatoes into halves or quarters if bigger. Slice the garlic and the chili. Prep done.
Heat the olive oil in a pan and gently fry the garlic and chili for a bit until the garlic starts to catch on colour. Drop in the tomatoes and cook for a further 2 minutes until they start to soften and form a sauce.
Add the prawns to the pan, cook again for 2 minutes or until they are done. Season with salt and pepper to taste. To make the sauce even better, add about 50ml of the pasta water (save some when draining the pasta), mix well.
Serve the sauce over the cooked pasta, or better stir in the sauce and serve. For garnish and an extra flavour, add some chopped fresh thyme.