Spicy Prawn and Sun-Blushed Tomato Linguine
A quick and easy seafood delight that will be on the table in a matter of minutes. Remember to defrost your prawns for an hour before starting to cook, or even better, in the fridge overnight.
Method
Based on 4 servings, adjust as needed.
Step 1
If you haven't yet done so, defrost the prawns. This is best done in the fridge overnight but you can speed it up by leaving them in a bowl on the countertop for about an hour.
Step 2
Finely chop the red onion, garlic and sun-blushed tomatoes. Chop the parsley and bring a large pan of water to a boil.
Step 3
Add the olive oil to a large frying pan and turn the heat to medium. Once hot, add the onion along with a generous pinch of salt and fry for 5-6 minutes until the onion has softened. Now add the garlic, chopped sun-blushed tomatoes, tomato puree and chilli flakes (if using). Cook for a further minute before adding the tinned cherry tomatoes. Bring to a simmer, add a small pinch of sugar and allow to cook for 10 minutes on a low heat.
Step 4
Meanwhile, cook the linguine in the pan of water you boiled in step 2 according to the packet instructions (about 11 minutes). Don't forget to season the water generously with salt.
Step 5
Once the pasta is nearly cooked, fold the prawns through the tomato sauce and cook for 3 minutes until all of the prawns have turned pink. Season with pepper and a little more salt if needed.
Step 6
Drain the pasta, reserving a little of the water back. Tip the pasta into the pan with the prawns and add the reserved liquid if needed. Add the chopped parsley and coat well before serving in large pasta bowls.
- Ingredients
- Based on 4 servings
-
10 Sun-Blushed Tomatoes, drained and chopped 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
400g Linguine Pasta 1x Sainsbury's Linguine Pasta 500g -
1 Red Onion, diced 1x Sainsbury's Red Onions Loose -
5 Garlic Cloves, chopped 1x Sainsbury's Garlic -
20g Parsley, Chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
400g Tinned Cherry Tomatoes, can also use fresh 1x Mutti Cherry Tomatoes 400g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1.5 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
360g Raw Tiger Prawns, defrosted 2x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g -
0.5 tsp Crushed Chilli 1x Sainsbury's Crushed Chillies 32g -
0.25 tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g