This is a lovely dish, using fresh tomatoes and delicious king prawns. It's perfect for a warm day, as the vine tomatoes give it a real freshness, that is very different to a tinned tomato sauce.
Finely diced red onion and garlic are simply sauteed in olive oil, before the tomatoes are added. l also like to include a good splash of white wine to the sauce, along with generous seasoning.
If you prefer a tomato sauce with a kick, such as an Arrabbiata, then simply add some finely diced fresh green chilli with the onion. Alternatively, chilli flakes or even chilli oil can be used to give the sauce a touch of heat.
Torn basil leaves are added just before the sauce is mixed through the linguine, and topped with delicious king prawns.
450g ripe vine tomatoes (about 6 larges ones)
Small red onion
2 cloves of garlic
1-2 tablespoon of olive oil
50ml dry white wine
Handful of basil leaves
Linguine
King prawns
Parmesan to serve
- Cut a cross in the skin of the bottom of each tomato.
- Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water. Leave for 5 minutes. (Alternatively you can blanch the tomatoes but be careful not to overcook them).
- Remove the tomatoes from the boiling water and peel off the skin. This will be much easier if the tomatoes are ripe.
- Dice the tomatoes and place in a bowl.
- Peel and finely dice the onion.
- Peel and crush the garlic.
- Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
- Heat the oil in a lidded pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Stir in the tomatoes and season well with salt and black pepper.
- Bring to the boil, cover and then lower the heat and leave to gently simmer.
- Cook the linguine according to the packet instructions.
- After the sauce has been simmering for 10 minutes, pour in the wine and stir to combine. Cover and continue to simmer.
- 5 minutes before the linguine is ready, heat 1-2 tablespoons of olive oil in a sauté or frying pan, over a medium heat.
- Once the oil is hot, add the king prawns and sauté until the prawns are no longer translucent. This should only take 3-4 minutes. Set aside.
- Tear the basil leaves into the tomato sauce and stir through. Taste and adjust the seasoning.
- Drain the linguine then add to the sauce. Mix well to combine.
- Serve topped with the king prawns.
