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Vermicelli pasta with prawns, tomatoes & garlic
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1½ tbsp olive oil
2 cloves garlic, sliced
125g cherry tomatoes, halved
75g frozen raw peeled jumbo king prawns, defrosted
75g vermicelli nests (or taglierini pasta)
¼ x 25g pack basil leaves
1. Place 1 tbsp oil and the garlic in the base of a cold, large frying pan. Add a pinch of salt and set over a medium heat, allowing the garlic to cook gently as the oil warms up. Once fragrant and just golden, add the tomatoes and fry for another 3-4 minutes, then tip into a bowl.
2. Return the pan to a medium heat, add the remaining oil. Pat the prawns dry on kitchen paper and chop each into about 3 pieces, then add to the pan. Season and fry, stirring for 2-3 minutes until pink and cooked through, then return the garlic and tomatoes to the pan. Set aside.
3. Cook the pasta in a pan of boiling water for 4 minutes, or until just tender, then drain reserving a cupful of the cooking water. Tip the drained pasta into the tomatoes with 3 tbsp cooking water and toss over the heat for a minute until the strands are coated. Serve immediately scattered with the basil.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in September 2018.