Prawn, Chilli and Persian Fetta Linguine with Fresh Basil
SERVES 4 | PREP 10 MINS | COOK 15-20 MINS
INGREDIENTS
500g linguine pasta
Approx. 500g raw prawns, peeled & deveined
3 cloves garlic, crushed
¼ cup extra virgin olive oil
250g cherry tomatoes
400g can diced tomatoes
2 tbsp baby capers, drained
1 tsp of dried chilli flakes or to taste
1/2 bunch fresh parsley, chopped
1/2 bunch fresh basil leaves to garnish
METHOD
In a medium sized saucepan, boil salted water and add pasta, stirring occasionally for 8 – 10 minutes until al dente.
Drain pasta, but keep half a cup of the cooking liquid.
In a bowl, mix prawns and garlic with one tablespoon of extra virgin olive oil.
In a large, deep non-stick frying pan slowly add prawns over a medium heat. Stirring for about 3 minutes or until just cooked, then remove from the pan.
In the same pan, add remaining extra virgin olive oil and cherry tomatoes and stir for about 3 minutes or until softened.
Add diced tomatoes and baby capers, and stir for a further 2 minutes.
Stir through pasta, prawns, reserved cooking liquid, chilli flakes and parsley until combined and heated through.
Season with salt and pepper to taste.
Lightly toss through Yarra Valley Dairy Persian Fetta and and garnish with fresh basil leaves and extra chilli flakes if desired.