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Ingredients
Method
- 600g mixed heritage tomatoes, quartered
- 3 tbsp olive oil
- 2 crushed garlic cloves
- 30g basil leaves, half torn, half finely chopped
- 500g cooked and peeled king prawns
- 100g stale ciabatta
- 1 chopped red chilli
- 500g dried linguine
- Add the tomatoes, 2 tbsp of oil, half the garlic, the prawns and the torn basil to a bowl and season well. Blitz the bread to breadcrumbs in a food processor, then fry in the remaining oil for 3 mins or until golden. Stir in the remaining garlic and chilli, cook for 2 mins, then season and stir through the finely chopped basil.
- Cook the pasta in boiling salted water until al dente, then drain. Tip the pasta and 2 tbsp of cooking water back into the pan with the tomato mixture, then toss to combine. Serve scattered with the toasted breadcrumbs and enjoy.
15 mins
4 serving
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