Prawn and Tomato Linguine
Prawn and Tomato Linguine



  • 600g mixed heritage tomatoes, quartered
  • 3 tbsp olive oil
  • 2 crushed garlic cloves
  • 30g torn basil
  • 450g cooked king prawns
  • 100g stale sourdough
  • 1 chopped red chilli
  • 500g dried linguine
  • Mix the tomatoes with 2 tbsp of oil, half the garlic, half the basil and all the prawns. Season and set aside. Meanwhile, blitz the bread to breadcrumbs. Heat the rest of the oil in a frying pan and fry the breadcrumbs for 3 mins or until golden. Stir in the chilli and the rest of the garlic, and cook for 2 mins. Season, stir in the rest of the basil and set aside.
  • Cook the linguine in boiling salted water, then drain and reserve 2 tbsp of cooking liquid. Tip the pasta and reserved liquid back into the pan with the mixed tomatoes and prawn. Toss to mix and warm through, then divide between plates and scatter with the breadcrumb mixture.
15 mins
6 serving

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