About this recipe:Vermicelli is very thin strands of pasta, a bit like spaghetti but it's much more delicate. Perfect for this dish to soak up the tomato basil sauce.
4 tablespoons olive oil, divided
1/2 (500g) packet vermicelli pasta
1 teaspoon chopped garlic
500g large prawns - peeled and deveined
2 (400g) tins chopped tomatoes, drained
125ml dry white wine
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
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Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of water to the boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a large frying pan over medium heat. Cook garlic, stirring constantly, until the garlic has softened, about 1 minute. Add prawns, and cook for 3 to 5 minutes; remove and set aside.
Stir tomatoes, wine, parsley and basil into the pan. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add prawns, and continue cooking until they are heated through, about 2 to 3 minutes. Serve the prawn mixture over the pasta. Sprinkle with Parmesan cheese.