​Fresh Tomato Pasta with Grilled Prawns

Ingredients

Sauce

• 6 cloves garlic
• 3-4 shallots
• Roma Tomatoes
• Fresh Parsley
• Red Pepper Flakes
• Salt & Pepper
• Fresh Parmesan
• 2lb package of frozen raw prawns

 
1.Sweat the Garlic and Shallots on low heat while you chop and add the tomatoes, you can bring up to a medium heat once the tomatoes are in the pan. make sure nto to cook the sauce too much, it should be light and fresh.
2.Chop and add parsley. Salt Pepper to taste. Contintue to simmer
3.Thaw and rinse prawns. Add to a hot cast iron pan. As the cook, add juices from the sauce in with the prawns, avoid the chunks of tomato etc. Flip the prawns. Add juices, until prawns are slightly browned on outside and cooked through.
4.Grate parmesan
5.Make nests with pasta, top with sauce and then grilled prawns.

Pasta

1. Boil a large amount of water in a 8 qt stock pan. Note: to cut down on the time and energy required to heat up that amount of water, I use my electric tea kettle to get the water boiling, and then add to the pot on medium heat.
2. Add a good amount of salt to the water
3. Add a good amount of Olive Oil to the pan
4. Bring to a rolling boil
5. When ready add noodles – heed the cook time on the package, but I always go by the taste of the noodles to know when to strain the pasta. Stir frequently and pull the noodles up through the oil on the surface.
6. I look for perfectly cooked pasta, not over cooked and not full al dente. I want the noodles to be firm, but I don’t want to taste hardness or raw noodle at the center of the noodle.
7. Strain the noodles when they are ready. Rinse with cool water to keep them from continuing to cook, but don’t drown them or fully cool them off. We still want a hot meal! Add a couple glugs of olive oil and mix to coat the noodles in oil, and not have the stick to each other.