Ad

  • 5 Tbsp extra virgin oilive oil
  • 1 Large Garlic clove - chopped
  • 4 Fresh Bay leaves
  • 1 tsp Frozen red chilli
  • 1 Chicken stock cube
  • 800 g large vine tomatoes (chopped)
  • 500 G gluten / wheat free tagliatelle
  • 350 g Frozen Jumbo raw peeled king prawns
  • 25g flat leaf parsley leaves, finely chopped
    Ad

    Method

    • step 1

      Bring a large pan of water to the boil, add a tbsp of olive oil. In a large wok or saucepan add 2 tbsp of olive, garlic, bay leaves and chilli - saute for 1 minute on a low heat. The crumble in the stock cube and add the chopped tomatoes. Leave this to cook on a low heat.
    • step 2

      Cook the pasta in the boiling water - cook for 7-8 minutes only. Add the prawns to the tomatoes after 5 minutes and cook until pink.
    • step 3

      Remove the tomotoe / prawns from the heat and add the parsley / black pepper and some more olive oil. Drain the pasta and add it to the tomatoes and mix it all up and serve.
    Ad

    Comments, questions and tips (1)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 4 out of 5.1 rating

    robhughes72

    A star rating of 4 out of 5.

    Proper lush

    Ad
    Ad
    Ad