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Macaroni with prawns and tomato
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Simplicity at its best with Tobie Puttock's fresh pasta.
Ingredients:
  • 300g dried macaroni pasta
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/2 tsp chopped fresh thyme leaves
  • 1/4 tsp dried chilli flakes
  • 250g cherry tomatoes, halved
  • 16 (about 500g) large green prawns, peeled, cut into 2cm pieces
  • 60ml (1/4 cup) dry white wine
  • 125.00 ml fresh basil leaves, torn
  • 125.00 ml chopped fresh continental parsley
Instructions:
  • Prepare the pasta in a generous amount of salted boiling water until perfectly al dente. Drain and transfer back to the saucepan.
  • Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Sauté garlic, thyme, and chili flakes for 1 minute until fragrant. Add tomato and cook for 2 minutes until softened.
  • Turn up the heat to medium-high and toss in the prawns. Stir continuously for 1 minute until they begin to change color. Pour in the wine and simmer, stirring occasionally, for another minute or until the liquid reduces by half.
  • Combine the prawn mixture with the pasta, tossing gently. Add the basil, parsley, and remaining oil, stirring well to combine. Season with salt and pepper to taste.

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