Prawn, Tomato And Basil Tagliatelle
Wondering what to do with the tomatoes in your garden? Make this light and delicious tagliatelle. Featuring prawns, basil, garlic and of course, tomatoes, it’s bound to please lovers of Mediterranean cuisine.
Preparation time 40 mins
Cooking time 10 mins
1 tablespoon finely chopped basil
1½ tablespoons white wine vinegar
2 tablespoons olive oil
500g raw prawns, peeled and deveined, tails intact
250g fresh tagliatelle pasta
3 cloves garlic, crushed
Basil leaves, to garnish
Cut a cross in the base of the tomatoes, cover with boiling water and leave for 1-2 minutes, then peel off the skins. Cut into quarters and scrape the seeds into a nylon sieve set over a large bowl. Strain as much of the juice as possible into the bowl and discard the seeds.
Dice the tomato flesh and add to the juice, then stir in the basil, vinegar and 1 tablespoon of the oil. Season with salt and freshly ground black pepper and set aside.
Put the pasta in a saucepan of boiling salted water and cook according to the packet instructions.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. When hot, season the prawns and stir-fry for 2 minutes. Add the garlic to the pan and stir-fry for a further 2-3 minutes or until the prawns turn pink.
Drain the pasta and toss into the tomato vinaigrette. Stir in the cooked prawns and the oil from the pan. Garnish with basil and serve.