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    Monday, November 04, 2013

    Quick and Tasty Prawn and Tomato Pasta - Pantry and Fridge Dish

    I need to have a herb garden here in our deck. Then this delicious dish, would look prettier.

    Nevertheless I haven't and I didn't want to go to the shops.
    I always have tinned tomatoes, dried pasta in the pantry
    Plus frozen prawns in the freezer
    Just add some garlic, lemon and good olive oil and you have an excellent dish
    This prawn dish is good enough to serve to guests.

    A friend, Chef Brent Matches, gave me a tip to get a really good quick tomato sauce.
    Add a slosh of vinegar at the end
    Use a good vinegar, I really like Cider or Rice Wine Vinegars, they have a touch of sweetness which lifts the tomatoes
     This also makes a great base for pizza and will keep well in the fridge for at least a week or so.

    I used Fettucine, but use any Pasta that takes your fancy or more to the point, whatever you have in the pantry
    Anything to soak up the fabulous sauce

    Tomato Sauce
    2 tablespoons of Extra Virgin Olive Oil
    2 cloves garlic peeled and crushed
    1 tin crushed tomatoes
     Sea salt and freshly ground black pepper
    1 teaspoon sugar
    Slosh of vinegar (white wine, cider or rice wine)

    On a medium heat add olive oil and garlic
    Just cook for about 2 minutes to get the garlic going, (Oooh that divine aroma)
    Add the tin of Tomatoes, rinse out the tin with a little water, no waste please
    Season with Salt, Pepper and Sugar
    Simmer for about 10 minutes, longer if you have time but not really necessary
    Add Vinegar

    Set aside till needed
    Refrigerate, if needed later

    This is my favourite way of cooking prawns
    Inspired by Ina Garten The Barefoot Contessa
    Prawns cooked this way are now on our Christmas Menu
    Requested by the Grand Children

    They are so cheap these days, already cleaned and with just a tail on
    A great standby in your freezer
    The packet I buy, has approx 100 prawns per kilo
    Amount per person... that's up to you
    I reckon for this Pasta Dish about 8-10 per person

    Frozen Prawns
    Juice and Zest of 1 lemon
    Garlic peeled and crushed
    Sea Salt and Freshly Ground Black Pepper
    3 tablespoons of Olive Oil

    Thaw Prawns
    Throw into a ceramic dish
    Add Olive Oil. Lemon Zest, Garlic Salt and Pepper
    Let marinate for at least 10 minutes
    Meanwhile pre-heat oven to 210C

    Roast Prawns for 4 minutes
    Remove and pop into a dish with all of the juices
    Add Lemon Juice

    So while all of this is happneing
    Put a large pot of Salted water on to boil

    Add Fettucine Pasta... 100 gms per person

    Cook till al dente (around 8-9 minutes

    Combine Tomato Sauce, Pasta and Prawns
    As I said at the beginning, some cut up fresh herbs, would have been nice
    Basil or parsley I think


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