Grape tomato, prawn, chilli & fennel linguine
Prep 15 mins | Cook 15 mins | Serves 4
350g dried linguine pasta (or use fettuccine if preferred)
1⁄3 cup extra virgin olive oil + extra to serve
2-3 (to taste) small red bird’s eye chillies, deseeded and thinly sliced
3 garlic cloves, finely chopped
1⁄3 cup dry white wine
1 bulb baby fennel, trimmed and very thinly sliced*
250g grape tomatoes, halved lengthways
300g peeled green king prawns, roughly chopped
Salt and ground black pepper
* Use a vegetable peeler to thinly slice the fennel
Step 1 Cook pasta in a large saucepan of boiling water, following packet directions, until al dente. Drain and return to the pan.
Step 2 Meanwhile, heat oil in a large non-stick frying pan over high heat. Add chillies and garlic and cook for 30 seconds. Add wine and fennel and cook, stirring often, for 3 minutes. Toss in tomatoes and cook for 5 minutes until tomatoes are just tender. Add prawns and cook, tossing often, for 2 minutes until prawns are just cooked through.
Step 3 Add tomato mixture to pasta. Toss over low heat to combine. Season with salt and pepper to taste. Spoon into serving bowls, drizzle with extra virgin olive oil and serve.
Good for you ... Grape Tomatoes
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.