Sicilian Prawn & Tomato Linguine
Ingredients
- 400 g dried linguine
- 400 g raw king prawns
- 400 g tinned chopped tomatoes
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 2 tbsp capers
- 80 g black olives
- 20 g fresh flat-leaf parsley
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 31.3 g
- Carbohydrate
- 76 g
- of which sugars
- 6.4 g
- Fat
- 14.8 g
- of which saturates
- 2.3 g
- Fibre
- 5.2 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the linguine in a large pan of well-salted boiling water according to packet instructions until al dente.
- 2
Meanwhile, heat the olive oil in a wide frying pan over a medium heat. Add the garlic and chilli flakes and fry for 1 minute until fragrant.
- 3
Add the chopped tomatoes, capers and olives. Simmer for 8 minutes, stirring occasionally.
- 4
Add the prawns to the sauce and cook for 3–4 minutes until pink and cooked through.
- 5
Drain the linguine, reserving a ladleful of pasta water. Toss the pasta into the sauce, adding a splash of cooking water to loosen.
- 6
Scatter over the parsley, taste for seasoning and serve immediately.
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