Mouth-watering large prawns are quickly fried, then tossed into fresh pasta with a juicy tomato and basil dressing.
12 people made this
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
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Method 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.