I freestyled my recipe tonight and it turned out pretty darn good. It was another meat-free dinner with prawns as my meat substitute and instead of dried white tagliatelle, fresh whole wheat tagliatelle. The sauce was made from plum tomatoes and fresh chilli, ginger, garlic and coriander. This time I was cooking for another diner so I was able to get her opinion on the dish. She told me:
“It was lovely! The tomatoes were really sweet and went well with the prawns There was just the right amount of chilli too – not too overpowering. The ginger gave it a nice twist and it made a change to have a light vegetable pasta instead of a heavy creamy recipe.”
Tempted to try yourself? Here’s my recipe:
- 150 g whole wheat tagliatelle
- 1 tbsp olive oil
- 1 punnet cherry tomatoes chopped in half
- 2 cloves garlic crushed
- 1 tbsp freshly peeled and grated ginger
- 16 pcs king prawns raw
- 1 tbsp coriander chopped
- 1 pc red chilli chopped
Prepare all the fresh ingredients (chopping, peeling and grating). Put these to the side ready for frying later on.
Season the prawns with a sprinkling of freshly milled black pepper.
Boil some water in a saucepan and add in the fresh tagliatelle with a little salt. Cook for 4-6 minutes if fresh and 15 minutes if dried.
While the pasta is cooking warm the olive oil in a wok/frying pan.
Once it’s warmed, add in the chopped garlic, grated ginger and prawns and fry until the prawns begin to turn pink.
Before the prawns are fully cooked add the tomatoes and coriander into the pan and fry until soft and the juices ooze out of the tomatoes. (Keep a little coriander back to garnish the dish at the end)
Turn off the pasta and drain the water. Add a lug of olive to the mix and stir in the pan.
Using tongs share the pasta out between the two warmed bowls.
With a spoon scoop out equal amounts of the prawns on top of the pasta and pour the tomatoes juices over the pasta.
Finally, garnish with fresh coriander.