recipes
Creamy tomato and basil rigatoni with prawns
2023-04-12
Ingredients
- 2 tbsp olive oil
- 10 tiger prawns, peeled and butterflied
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp tomato puree
- 150ml white wine
- 200g tomato polpa (Mayor)
- Salt and pepper to taste
- Pinch sugar
- 1 fish stock pot (Knorr)
- 100-150ml single cream (Elmlea)
- 2 tbsp chopped fresh basil leaves
- 2 tbsp grated Parmesan cheese (Zanetti)
- 200g rigatoni pasta (Pasta Reggia)
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Method
Start this recipe by cooking the rigatoni to al dente` in a pan of boiling salted water. Next, heat and pan and by fry the prawns in a hot pan with the oil to brown and remove. Next, add in the onion and garlic and fry for 3 minutes. Add in the tomato concentrate, cook for 1 minute then plash in the wine to evaporate. Add in the tomato polpa, season with salt, pepper and sugar and cook down for 10 minutes. When ready, add in the cream and cook for 1 minute before taking off the heat. Stir in the chopped basil, parmesan cheese and add in the prawns. Allow to sit for 2 minutes to cook through then stir in the cooked rigatoni pasta and serve immediately.
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