Ingredients
- 4 large well flavoured tomatoes peeled
- 3 tbsps white wine vinegar
- 9 tbsps olive oil
- 2 plump cloves garlic peeled and crushed
- 1/2 tbsp finely sliced basil leaves
- 1 tbsp finely sliced chives
- sea salt and freshly ground black pepper
- 225 g raw peeled prawns or scampi tails black digestive cord removed from back, rinsed, patted dry and seasoned.
- 225 g fettucini or tagliarini
- 4 tbsps vegetable oil
Servings:
Instructions
- Cut the tomatoes into quarters. Carefully remove the seeds, placing them in a strainer over a bowl as you clean the tomatoes. Strain as much juice as possible from them and discard the pips. Cut the tomato flesh into neat dice and set aside.
- Whisk the vinegar and olive oil into the tomato juice and once emulsified add the tomato dice, garlic, herbs and seasoning. Set aside.
- Cook the pasta in boiling salted water with a tablespoon of the vegetable oil. Drain thoroughly and keep warm while you cook the prawns.
- Heat the remaining 3 tbsps of vegetable oil in a non stick frying pan. When it is very hot, add the prawns and stir fry until they turn pink.
- Toss the tomato vinaigrette and prawns into the pasta and serve hot or cold.
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