- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fat garlic clove, thinly sliced
- 2 large or 400g baby courgette, sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 400g orecchiette pasta, or any other small pasta shape
- 2 x 400g cans cherry tomatoes
- good pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 200g raw prawn, peeled
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 100g half-fat crème fraîche
- small pack basil, leaves only, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.
Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.