|
This is pasta but it's a break from regular spaghetti and tomato sauce...
500g Cooked Prawns (optional)
one package of Cherry Tomatoes
3 Spring Onions chopped
1 Chilli (take out the seed and chop it fine)
1 Clove Garlic (chopped)
Salt and Pepper
Spaghetti or Linguine
1 tablespoon Olive Oil
100ml Double Cream
handful Basil Leaf (Chopped)
Put the cherry tomatoes, spring onion, chilli, garlic and olive oil in a pan and cook over a medium heat until soft but not coloured (you aren't trying to carmelize them). Season with pepper and cook until soft.
In the meantime, add the spaghetti to a large pan of boiling salted water with the olive oil and cook until al dente (this is a lot crunchier than you think).
Meanwhile add the prawns (you can either buy them pre-cooked or you can fry them up before hand in a little olive oil and garlic... or just leave them out of the recipe if you wish) to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.
Drain the pasta and toss with the pasta sauce (just so we are clear here, once drained, the pasta goes into the pan with the sauce. You want just enough pasta so that there is enough sauce to coat each piece of pasta, you don't want too much sauce).
Eat this right away.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
|