There are days when the hours seem to slip by so quickly and stealthily and soon enough the sun’s setting and it’s time for dinner and oh my gosh, I haven’t prepared anything yet! Yes, yes – this is even when jobless me is at home all day fiddling around. You see, if I’m actually at work, I tend to plan ahead a lot more and usually I have something prepared, defrosted or planned for dinner.
Thank God for pasta. It has got to be one of the easiest and fastest meals to whip up…aside from baked beans on toast of course. Well, this linguini was done in 30 minutes tops, and only because the pasta took time to cook and the prawns needed to be defrosted in the microwave. It’s quick and delicious and pretty much a fail-proof, mid-week, when you’ve-forgotten-to-prep-for-dinner kinda meal.
Chilli Prawn Linguini
400g shelled, green prawns
3 cloves garlic, chopped
2 tsp dried chilli flakes
handful of fresh basil leaves
400g tinned tomatoes
salt and pepper
Cook pasta in large pot of boiling, salted water according to packet instructions
Meanwhile, heat oil in a large frying pan on medium. Cook prawns for 1-2 minutes, until they begin to change colour. Add in chilli and garlic. Cook for another minute before adding in tinned tomatoes, including all the juices. Season to taste and stir through basil leaves.
Drain cooked pasta, reserving half a cup of the cooking liquid. Toss the pasta through the sauce, adding in some of the cooking liquid to get a smooth, glossy coating of sauce throughout.