Ingredients
Serves 6-8
- 500g cleaned raw prawns, tail off
- 500g linguine pasta
- 2 punnets cherry tomatoes
- 2 tablespoons minced chilli
- 6 garlic cloves, crushed
- 1 jar sun-dried tomato pesto - approx 190g
- 1 purple onion, finely chopped
- 1 tablespoon Italian style herb blend
- 1/2 cup sliced kalamata olives
- 1/2 cup sundried tomatoes, chopped
- 700g tomato passata
- 1/2 cup reserved pasta water
- Butter/Olive oil for cooking
Method:
- Cook pasta until al-dente in salted boiling water, reserve 1 cup of paste water.
- In a large pot, sautee onion & garlic in butter/olive oil on medium heat for a few minutes, add the cherry tomatoes & cook for a few minutes before adding the chilli paste, sun-dried tomato pesto & Italian herbs.
- Cook for a further minute then add the tomato passata. Fill up the bottle with 1/2 cup of water, shake & pour it over the passata. Add the olives & sun-dried tomatoes. Add 1/2 cups of the pasta water & simmer gently before adding the prawns & allow them to poach in the sauce.
- Once the prawns start curling up & start to change colour toss in your linguine.
Notes:
- If you’d like to turn this into my ‘Pink Sauce Penne’ - add 300ml cream to the sauce & swap the pasta to penne & serve with freshly grated parmesan
- You can easily switch your protein to chicken or completely leave the prawns out to leave it vegetarian
