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
PRAWN AND TOMATO PASTA
Serves 4
¼ cup olive oil
1 long red chilli, chopped finely
4 cloves garlic, sliced thinly
6 baby fennel, sliced lengthways
400g raw tiger prawns, tails on
Zest and juice of 1 lemon
100g crumbled feta
1 cup of roughly chopped tomatoes
12 black olives
1 cup basil leaves
200g linguine
Olive oil to serve
Basil leaves
- 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.
- Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.
- Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves.
