Chilli, tomato and prawn linguine
31st December 2017Tomato-based pasta sauces can often take hours of simmering to reach perfection – but this one is the exception to the rule.
This is a great dish to make when you get in from work or to make in batches and shove in the freezer. It tastes just as good after being defrosted and reheated.
Grab a pan and gently fry the garlic in the olive oil over a low-medium heat until it has softened a bit.
Add the chilli and cook for about a minute.
Stir in the tomato puree, red wine vinegar and tinned tomatoes. Slowly bring the sauce to a gentle simmer for about 20 minutes, stirring occasionally.
It's time to get the pasta in a pan of boiling water. Cook according to the instructions on the packet.
Once you've got the pasta cooking, add the prawns to the sauce and stick on the lid.
Drain the pasta once it's cooked - but make sure you retain some of the cooking water.
Once the prawns are heated through (or cooked if you're using raw prawns), add the pasta to the sauce. Use some of the cooking water from the pasta to thin out the sauce if it's too thick.
Add the tomatoes, if you're using them.
Serve in bowls with grated parmesan on top.
Ingredients
Directions
Grab a pan and gently fry the garlic in the olive oil over a low-medium heat until it has softened a bit.
Add the chilli and cook for about a minute.
Stir in the tomato puree, red wine vinegar and tinned tomatoes. Slowly bring the sauce to a gentle simmer for about 20 minutes, stirring occasionally.
It's time to get the pasta in a pan of boiling water. Cook according to the instructions on the packet.
Once you've got the pasta cooking, add the prawns to the sauce and stick on the lid.
Drain the pasta once it's cooked - but make sure you retain some of the cooking water.
Once the prawns are heated through (or cooked if you're using raw prawns), add the pasta to the sauce. Use some of the cooking water from the pasta to thin out the sauce if it's too thick.
Add the tomatoes, if you're using them.
Serve in bowls with grated parmesan on top.
