Prawn and tomato pasta

Babiche Martens

For an elegant and tasty dinner option, what could be nicer than tiger prawns, good quality linguine, garlic and chilli. This is a standby of mine for a super quick meal. While the pasta is cooking, you can prepare the rest of the ingredients and then, within minutes, toss it all together and serve.

Ingredients

¼ cup	Olive oil, plus a drizzle on the finished dish
1	Long red chilli, chopped finely
4	Garlic cloves, sliced thinly
6	Baby fennels, sliced lengthways
400 g	Tiger prawns, raw, with tails on (Main)
1	Lemon, zest and juice
100 g	Feta, crumbled
1 cup	Chopped tomatoes
12	Black olive
1 cup	Basil leaves, plus a little extra for garnish
200 g	Linguine pasta

Directions

1. Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.
2. Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.
3. Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves