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Garlic prawns & tomato pasta
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150g Duchy Organic Fusilli
2 tbsp Duchy Organic Olive Oil
3 cloves Duchy Organic Garlic, thinly sliced
225g pack Duchy Organic Baby Plum Tomatoes, halved
150g pack Duchy Organic Raw King Prawns, deveined
½ x 25g pack basil leaves, torn
1. Cook the pasta in a pan of boiling water for 9-11 minutes, or until just tender, then drain, reserving a cup of the cooking water.
2. Meanwhile, place 1 tbsp oil with the garlic in a cold, large frying pan. Add a pinch of salt and place 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.
3. Pat the prawns dry on kitchen paper and chop each into about 3 pieces, then add to the pan. Season and fry with the tomatoes, stirring for 2-3 minutes until the prawns are pink, opaque and cooked through.
4. Tip the drained pasta into the tomatoes with 3-4 tbsp reserved pasta cooking water and toss over the heat for a minute until the pasta is 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 2019.