This light, delicious, simple pasta dish with tiger prawns, mini truss tomatoes, and basil is fantastic all year round and also lent-friendly!
Here we used sweet berry truss tomatoes, but if you can’t find them, any mini Roma tomatoes will do!
Ingredients
- 1 x kg tiger prawns, peeled & deveined
- 250 x grams sweet berry truss tomatoes
- 1 x white onion, chopped
- 2 x cloves garlic, chopped
- 1 x lemon, zest and juice
- 500 x grams of pasta
- salt and pepper to taste
- olive oil for cooking
- 1 x cup white wine
- 8 x basil leaves
Method
- Place pasta in boiled water and cook to your preference.
- Add garlic and onion into a heated fry pan with olive oil and sauté for a few minutes. Then add prawns and sauté for a couple more minutes on medium heat or till they get colour.
- Remove prawns from the pan and add tomatoes. Allow to simmer for 5 minutes.
- Add wine, lemon juice, lemon zest, salt, and pepper and cook on low heat for 5 minutes. Then add prawns back in with basil. Allow to simmer for 3 minutes.
- Drain pasta and add prawns, tomatoes and all juices from the pan to the pasta and place on the serving dish. Add extra tomatoes and basil to garnish (optional).
*Recipe & image by flavours and flair