Saturday Supper - Prawn and Courgette Linguine

This recipe (another one from a supermarket magazine) is super fast to make, and delicious:

Prawn and Courgette Linguine
375g linguine
3 tbsp olive oil
2 garlic cloves
1 courgette
6 tomatoes
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!

Enjoy!

Di
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