This is a great idea.
This is a recipe of Gordon Ramsay's that I use on a regular basis. It creates a creamy tomato sauce base that is quite simple to make. Although the recipe doesn't call for it, I like to slice all the cherry tomatoes in half to speed the release of their juices. You can also vary it by adding some sauteed onions at the beginning or some calamata olives at the end. Play with flavours. The only part I would leave alone is the tomatoes and cream. Just remember to season it and taste it before you serve to make sure it's right.
Quote:
Pasta
Ingredients
500g cooked prawns (though you could use any other protein)
600g cherry tomatoes
2-3 spring onions finely sliced or shredded
1 chilli, deseeded and chopped
1 garlic clove, chopped
Sea salt and pepper
500g dried fettuccini
some olive oil
100ml cream (you could also use coconut cream)
Handful of basil leaves, chopped
1. Put the cherry tomatoes, spring onion, chilli, garlic and olive oil in a heavy-based pan and cook over a medium heat until soft but not coloured. Season with pepper and cook until soft
2. Add the pasta to a large pan of boiling salted water with the olive oil and cook until al dente. (read the package for cooking times they are accurate)
3. Meanwhile add the prawns to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.
4. Drain the pasta and toss with the pasta sauce. Divide between warm plates, Serve immediately.
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