Although in my house we most often make pasta recipes with vegetables or with minced meat or chorizo, I admit that I love to try any variation on the usual recipes. For that reason, this tagliatelle with tomato sauce and prawns seemed to me a wonderful preparation, which I recommend you to try as soon as you have the opportunity.
This recipe for linguine with fresh peeled prawns and cherry tomatoes is definitely one of my favorites! It is very tasty but if I have excellent fresh prawns, I almost feel bad to disguise them, no matter how little.
I prefer their almost naked flavor to predominate, only accompanied by the not at all invasive sweetness of the cherry tomatoes. Okay, fresh prawns are not the cheapest product in the world, but with the same amount per person, which is enough for an appetizer, you can cook a good pasta dish, which can be used as a main course.
Prep Time: 15 mins
Cook Time: 20-25 mins
Serves: 4
Ingredients:
600g fresh prawns
6 tsps olive oil
2 garlic cloves, minced
400g tin diced tomatoes, in juice
20-25 cherry tomatoes, halved
350g dried tagliatelle or pasta of your choice
1 large handful fresh basil leaves
Instructions:
1. Season the prawns with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat.
Add the prawns; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.
2. Make the sauce: to the same skillet, add the remaining 2 teaspoons of oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups of water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the packet instructions. Drain; return the pasta to the pot. add the tomato sauce, prawns and basil; season with salt and pepper, and toss. Serve immediately garnished with basil leaves, if desired.