Ingredients
• 20 (1kg) green medium king prawns
• 375g dried linguine pasta
• 2 tablespoons extra virgin olive oil
• 1 small red onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1/2 teaspoon dried chilli flakes
• 400g can Italian cherry tomatoes in tomato juice
• 1/2 cup salt-reduced chicken stock
• 1 teaspoon caster sugar
• 1/4 cup shredded fresh basil leaves
• Fresh basil leaves, to serve
Method
Step 1
Peel and de-vein prawns, leaving tails intact.
Step 2
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Step 3
Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock and sugar. Bring to a simmer. Simmer for 5 minutes. Add prawns. Simmer for 5 minutes or until prawns are cooked through and tomato mixture has thickened slightly. Stir in basil.
Step 4
Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve sprinkled with basil leaves.
