Recipe Notes

Roasted Tomato, Basil and Prawn Tagliatelle

A bright, light pasta dish perfect for lunch or dinner, super easy to make and delicious all year round but especially good served alfresco with a glass of chilled dry white wine…

I N G R E D I E N T S 

Serves 2

6/7 vine tomatoes, sliced in half
1 packet of prawns (we wanted to use these ones but they were sold out, so we used cooked king prawns which worked fine)
4 clusters of tagliatelle dried pasta (or fresh if you can get it)
1 clove of garlic, peeled, crushed and finely chopped
Glug of white wine (optional)
Basil, sliced or torn into small pieces
Salt and pepper
Drizzle of extra virgin olive oil

M E T H O D 

1. Pre-heat the oven to 180C. Slice the tomatoes in half and place on a baking tray with a little bit of olive oil, salt and pepper.

2. While the tomatoes are roasting (which takes approx 10 minutes), boil the pasta according to the instructions.

3. In a separate shallow sauté pan or frying pan, add a good glug of olive oil and once heated up add the prawns which should sizzle as they hit the oil! If you’re using raw prawns, keep moving around the pan until they start to go pink, then turn the heat down a little and add the garlic and a splash of wine if you have it. Try not to let the garlic catch too much as you don’t want it to brown. Next add the tomatoes from the oven, and then using tongs add the tagliatelle to the pan and stir to combine.

4. Lastly, add the basil and then season with salt and pepper – we also added a drizzle of extra virgin olive oil. It’s nice to add parmesan cheese too if you have any.

Images: H|M