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Just as I thought I had nothing left to cook.... I remembered that I had one last packet of frozen prawns stashed in my freezer! Never one to be without passata, onions or garlic, I knew exactly what I would make. I’ve been buying fresh herbs in pots at the moment and just when they are looking a bit straggly, I transfer them into pots in my garden. So with the basil (that I planted in a sheltered warm spot on my patio) I made a 5 minute pesto to give the dish a lift. Not necessary but very nice indeed.
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Serves 4
INGREDIENTS
2 red onions - finely chopped
5-6 cloves garlic - crushed
2 tins of tomatoes or passata
250g raw frozen prawns - defrosted and drained
Basil & Parmesan to finish ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Classic Pesto
50g Parmesan - grated
50g pine nuts
80g fresh basil leaves
1-2 garlic cloves
150ml extra virgin olive oil
Pepper
(Blitz until smooth)
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METHOD
Sauté the onion until golden. Add the garlic, stir then add the tomatoes and 3/4 of a tin of water. Simmer on a low heat for 30 minutes. Add the prawns, stir and cook until pink. Check for seasoning. Cook the pasta according to packet instructions, drain and toss with the sauce. Add spoonfuls of pesto to the finished plate.