Maize Tagliatelle & Fresh Tomato Sauce with Prawns
By OcadoLife
Published on 21 April 2022
Two heroes here – prawns stay firm and
juicy when frozen, and chillies at their spicy best. Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 350 g of frozen raw peeled king prawns
- 5 tablespoons of extra virgin olive oil
- 4 fresh bay leaves
- 1 chicken stock cube
- 500 g of gluten free tagliatelle
- 800 g of large vine tomatoes, chopped
- 1 clove of garlic
- 25 g of flat leaf parsley, finely chopped
- 1 tbsp of chopped red chilli
Method
Step 1
Bring a large pan of salted water to the boil and add 1tbsp of the olive oil to the water.Step 2
While that’s coming to the boil, in a large pan add 2tbsp of oil along with the garlic, bay leaves and chilli, sauté for 1 min on a low heat, then crumble in the stock cube and add the chopped tomatoes (include the tomato seeds, they have lots of flavour!). Leave this to cook on a low heat.Step 3
Once your water is boiling, add the pasta and give it a good stir – gluten-free pasta has a tendency to stick. Cook for 7-8 mins, until al dente.Step 4
After 5 mins, return to the tomato pan and add the frozen prawns, cooking for 2 mins, until pink and cooked through. Then remove from heat and add the parsley, some black pepper and the remaining 2tbsp of olive oil.Step 5
Drain the pasta and put it straight into the pan with the sauce. Give everything a good stir and serve immediately.