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Sunday, 24 June 2012

Prawns and pasta

Now THIS dish will become a favourite for the future. It was quick to make (10 minutes at most) and the flavours bowled us over. Simple, delicate, well balanced - and we could taste every single element.

INGREDIENTS - serves two
200g uncooked prawns (if you only have cooked, then just heat these through at the last minute.
140g fresh tagliatelle
2 large fresh tomatoes
sprinkle of chilli flakes (be careful - we used a good pinch)
one large clove garlic
flat leaf parsley to garnish - the flavour was fantastic and we might use more next time
The sauce can be made with tinned chopped tomatoes, but we had a few spare ripe fresh ones sitting on the windowsill. Remove skin from the fresh tomatoes - i.e. put a small cross in the bottom of the the tomato and place in boiling water for up to 30 seconds, then the skin should come off quite easily. Chop.
In a frying pan, add a couple of tablespoons of olive oil and fry the diced tomatoes with some chopped garlic (if you like) and some chilli flakes. Heat through for around 2 - 3 minutes. Add uncooked prawns to the pan and continue until they go pink. 
Add the cooked tagliatelle to the frying pan and mix together. After adding the prawns and tagliatelle we noticed the mixture looking a bit dry so we added a couple of tablespoons of the pastas' cooking. Don't forget to season well with salt and pepper - once we added the right amount of salt in particular, the whole flavour of the dish just intensified so much especially the spiciness.
Our tagliatelle with prawns and a chilli tomato sauce came to around 450 calories. With a bread roll and butter an additional 150 calories.

NOTE: You don't have to use prawns, it could be anything - or, just eaten on its own for a quick and cheap meal.
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