Prawn and Courgette Linguine
3 tbsp olive oil
2 garlic cloves
1 tbsp tomato purée
pinch of chilli flakes
2 x 145g packs cooked, peeled king prawns
Fresh basil leaves
Cook 375g linguine in boiling water for 12 mins, until tender.
Meanwhile, heat 3 tbsp olive oil in a pan. Add 2 garlic cloves, peeled and finely chopped, and 1 courgette, finely chopped, and cook for 2 mins.
Add 6 tomatoes, chopped and diced, 1 tbsp tomato purée, a pinch of chilli flakes and some of the pasta cooking water, then cook on a gentle heat for 5 mins.
Add 2 x 145g packs cooked, peeled king prawns and stir to heat through.
Drain the pasta and toss in the sauce.
Garnish with fresh basil leaves.
Things I do: absolutely nothing different, it's most unlike me not to tinker a bit. You could use frozen and then defrosted prawns of course, and if you don't like chilli then leave it out. The little pinch just gives a tiny kick but I'm sure the dish wouldn't suffer without it. I made the full amount by the way and it all went, between two of us. OINK!