This is a variation of a pasta I used to make years ago and haven't done for ages. I think it did originally come from a recipe, but I have no idea now of the origin. This is one of those dishes which always turns out slightly differently, but the combination of the ingredients is great and the quantities of each really just comes down to your personal taste. I think it would also equally be great with chicken instead of prawns. The following is the way I made it tonight....
For one serve:
100g dried pasta (I prefer spaghetti for this recipe)
2 cloves garlic, minced
1 large dried chilli (adjust to taste)
Grated zest of half a lemon
Handful of raw prawn meat
6 or 7 sundried tomatoes, chopped
Fresh tomato (I used about 4 grape tomatoes) - chopped
Handful of fresh basil leaves
1 Tbsp toasted pine nuts
Lemon juice
Olive Oil
Grated parmesan
Freshly ground pepper
Cook the pasta in salted boiling water until al dente.
When the pasta is nearly cooked, heat a small amount of olive oil and saute garlic, chilli and lemon zest. Add the prawn meat and saute briefly until cooked. Add dried and fresh tomatoes. Add the cooked pasta and a small amount of the pasta cooking water to moisten. Add a squeeze of lemon juice, basil and season with ground pepper to taste. Toss to combine. (This should all take only 2 - 3 minutes from the start).
Just before serving add the pine nuts, a final drizzle of olive oil if desired, and some freshly grated parmesan cheese.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
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