1 / 1 Picture by:
Tiger prawn, tomato and basil tagliatelle
- 750 g (1lb 10 oz) tomatoes
- 1 tablespoon finely chopped fresh basil
- 1½ tablespoons champagne vinegar or other white wine vinegar
- 2 tablespoons olive oil
- Salt and black pepper
- 500 g (1lb 2 oz) headless raw tiger prawns, defrosted if frozen
- 250 g (9 oz) fresh tagliatelle
- 3 cloves garlic, crushed
- To garnish: fresh basil leaves
Prep:40min › Cook:10min › Ready in:50min
- Put a kettle on to boil. Cut a cross in the base of the tomatoes, cover them with boiling water, leave them for 1-2 minutes then peel off the skins. Cut them into quarters and scrape the seeds into a nylon sieve set over a large mixing bowl. Strain as much of the juice as possible into the bowl and discard the seeds.
- Dice the tomato flesh and add it to the juice in the bowl, then stir in the basil, vinegar and 1 tablespoon of oil. Season to taste and set aside. Put a pan of water on to boil for the pasta.
- Peel the prawns then run a small sharp knife along the length of each back and pull away the dark digestive thread. Rinse the prawns and pat them dry with kitchen paper.
- Put the pasta in the boiling water and cook it according to the instructions on the packet.
- Meanwhile, heat 1 tablespoon of oil in a large nonstick frying pan over a high heat. When it is really hot, season the prawns and stir-fry them for 2 minutes. Add the garlic and continue stir-frying for a further 2-3 minutes until the prawns turn completely pink.
- Drain the pasta and toss it into the tomato vinaigrette. Stir in the cooked prawns and the garlic-flavoured oil, garnish with basil and serve.
Write a review
Click on stars to rate
What did you think? Tell us everything!