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- Prawns
- Garlic
- 1/2 Can Plump Tomatoes
- Sweet Red Pepper
- Basil
- Linguine
1. Slice Red Pepper to matchstick thin pieces, fry in olive oil for a few minutes till soft. Transfer to plate.
2. Mince garlic/Cut into tiny pieces, melt some butter in pan and fry garlic for a few minutes until golden. Turn up heat, add prawns and fry till golden brown on outside and almost cooked on inside. Transfer to plate, leave garlic bits in pan.
3. Pour can of plump tomatoes into pan to heat, add in the cooked peppers.
4. Boil water and cook linguine to about 1-2 mins under the time recommended on packaging. Add prawns to pan with tomatoes, then pour out most of the water from the pasta, but leave a small amount of liquid and pour this into the pan.
5. Add Basil, stir, then simmer on low heat until most of liquid evaporated and sauce has a nice thick consistency.
Serve with parmesan cheese gratings.
