Take me to an Italian restaurant and it’d be highly unusual if I didn’t go for their Linguine au Frutti di Mare. At home my version just has prawns in it, but there is nothing stopping you from adding a mix of seafood.
I like chilli in my sauce but this is not obligatory, and the sauce is good with pasta on its own, without the prawns, if you want something simple for supper.
You could make the sauce (minus the prawns) ahead of time; just go up to step 4 and switch off after 15 minutes, until it’s time to reheat to get dinner on the table.
This sauce could stretch to four people, just add more prawns and pasta!
- 150g linguine
- 1 tbsp olive oil
- 1 red onion, finely diced
- 1/2 pepper, finely diced
- 2 cloves of garlic, minced
- 12 cherry tomatoes, halved
- 1/2 tsp dried chilli flakes
- 1 dsp balsamic vinegar
- 1 tsp sugar
- 500g passata
- 150g raw king prawns
Step 1: Soften the onion in the olive oil on a medium heat for five minutes.
Step 2: Add the pepper and garlic and cook for a further five minutes, stirring often.
Step 3: Add the halved tomatoes followed by the passata. When it is simmering add the chilli, sugar and balsamic vinegar.
Step 4: Cook on a gentle simmer for 15 minutes.
Step 5: Whilst this is simmering, cook your linguine according to the packet instructions.
Step 6: Three or four minutes before you are ready to serve, add the prawns to the simmering sauce and they will poach in the liquid.
Step 7: Add the drained linguine to the sauce and coat evenly, using a little of the cooking water to loosen the sauce if necessary.
Serve with a sprinkling of parmesan if you like (this will remove its dairy free status), and a green salad.