Prawn & Cherry Tomato Tagliatelle

Ingredients (Serves 3)

• 300g fresh tagliatelle

• 300g raw prawns, peeled 

• 200g cherry tomatoes, halved

• 3 cloves garlic, finely sliced

• 1 red chilli, finely sliced 

• Small handful fresh mint leaves

• Extra virgin olive oil

• Salt and freshly ground black pepper

• Optional: squeeze of lemon or splash of white wine

Method

Bring well-salted water to a boil. Cook tagliatelle until al dente. Reserve ½ cup pasta water before draining.

In a wide pan over medium heat, add 2–3 tablespoons olive oil. Add garlic and chilli. Cook gently until fragrant (do not brown).

Add cherry tomatoes and increase heat slightly. Cook until they begin to blister and release juices (3–4 minutes).

Season prawns lightly with salt. Add to the pan and cook 1–2 minutes per side until just opaque. Do not overcook.

Add drained pasta to the pan. Toss well, adding a splash of reserved pasta water to emulsify and create a light sauce.

Season with salt and black pepper and add a small squeeze of lemon. 

Tear fresh mint over the pasta just before serving and drizzle with good glug of extra virgin olive oil.