Friday - - Good Food -

Prep time 5 mins Cook­ing time 15 mins Serves 4-6 500g baby toma­toes, halved A hand­ful of fresh basil, leaves torn 1 tbsp red grape vine­gar 2 tbsp olive oil, plus ex­tra 1 gar­lic clove, crushed 600g prawns, shelled, tails re­moved and cooked 500g spaghetti 300g boc­concini, crum­bled 2 bird’s-eye chill­ies, seeded, finely chopped In a bowl, mix toma­toes, chopped basil and vine­gar. Sea­son with salt and pep­per. Set aside. Heat 2 tbsp olive oil in a pan and fry the gar­lic gen­tly for about a minute. Add prawns and toss them in the pan to coat in the gar­lic. Set aside. Bring a pot of salted wa­ter to the boil, cook the spaghetti un­til al dente, then drain and driz­zle with olive oil. Toss to coat. Add the toma­toes, prawns, boc­concini and chill­ies to the spaghetti and toss thor­oughly be­fore serv­ing.

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