Tomato, prawn linguine

Don’t know what to do with those frozen prawns you have to use up? Opened a packet of cooked packet prawns and want to beef it up into a hearty dish?

Then all eyes on this recipe.

Tomato and Prawn Linguine

Serves 1

Ingredients:

• 1/2 Packet of Cooked Prawns or about 10 Medium Sized Cooked Prawns

• 6-8 Cherry Tomatoes

• 1 Portion of Linguine (I use Wholewheat) *use the thumb/index finger pinch trick to know how much to use

• 4-6 Green Olives (I used large pepper filled ones)

• 1 TBSP Tomato Purée/Paste

• 2 Slices of Lemon

• 2 tsp Extra Virgin Olive Oil

• 2 Garlic Cloves (grated)

• 1 TBSP Salt

• 750ml Water

• 1/4 tsp Dried Basil

• 1/4 tsp Dried Oregano

• 1/8 tsp Chilli Flakes

Method:

1. Pour water into pan and heat pan over a high heat. Once water is simmering almost boiling add in 3/4 of the Salt and stir

2. Once water is boiling, add in the linguine and cook accordingly to packet time (al dente). With wholewheat it’s usually 10-12 minutes.

3. Once pasta is al dente, save a cup of the pasta water into a mug and slowly pour out/get rid of the rest of the water

4. Using the same pan of pasta, pour 2 tsp of Olive Oil over a medium heat. Once oil is hot, add garlic and let it sweat through then stir in the tomato paste and cherry tomatoes. Let it turn a dark red/brown colour and add in olives

5. Mix through chilli flakes and the dried herbs. Then slowly pour in a splash of the pasta water to help combine.

6. Finally add in the prawns and stir well, and squeeze 1 slice of lemon.

7. Dish up and serve with an extra slice of lemon and some freshly ground black pepper and an extra drizzle of extra Virgin Olive oil.

Et Voila!