Linguine with roasted tomatoes, prawns, garlic and basil
- February 2008
- Serves 4 people
- Ready in 30 minutes
This linguine with roasted tomatoes, prawns, garlic and basil recipe makes a low-fat, easy pasta dish and a sophisticated supper.
- 8.3g (1.3g saturated)
- 80.7g (5.7g sugar)
- 500g vine-ripened cherry tomatoes, halved
- 2 tbsp extra-virgin olive oil
- 300g raw, peeled prawns
- 400g dried linguine or spaghetti
- 3 fat garlic cloves, finely chopped
- 25g bunch of fresh basil leaves, coarsely chopped, plus extra small leaves to garnish
- Preheat the oven to 200°C/fan 180°C/gas 6. Spread the tomatoes, cut-side up, over the base of a small roasting tin in which they fit snugly. Drizzle with 1 tablespoon oil and season. Roast for 25 minutes.
- Meanwhile, run a small, sharp knife along the back of each prawn to just cut through the flesh. Pull or scrape away any small black veins that you find.
- Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 8-9 minutes or until al dente.
- Just before the pasta is ready, heat the remaining oil in a large, deep frying pan. Add the garlic, sizzle for a few seconds, then add the prawns. Toss them together over a high heat for 2 minutes or until they are just cooked through. Drain the pasta, return it to the pan and add the roasted tomatoes, prawns, basil and some seasoning. Toss together well, divide between warmed pasta bowls and serve, scattered with a few small basil leaves.
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