This is a fab, quick and fresh tomato pasta sauce, if I am cooking only for adults I substitute the stock for good white wine. Lime is the key ingredient in this recipe that gives this sauce a fantastic flavour. Substitute the prawns with chicken breast if you don't like seafood. Serves 4.
500g Spaghetti Pasta
1 packet Cherry Tomatoes
2 cloves of Garlic
200-250g King Prawns (frozen and raw to ensure freshness)
100 ml Vegetable or Chicken Stock
Zest and Juice of Half a Lime
Freshly ground Pepper
Salt
Olive Oil
Fresh Parsley or Basil to garnish
Add crushed Garlic cloves to pre heated olive oil in frying pan. Sauté over a medium heat then add the halved Cherry Tomatoes with Salt and Pepper stirring over a medium heat. When the pan dries out as the Tomatoes cook, add the Vegetable or Chicken Stock gradually along with the Lime zest and juice stirring to create the Tomato sauce. Turn the heat off.
Put the fresh Pasta on to boil. The Italians frown on me but I always boil the jug for the pasta water ;) I used fresh Pasta above but obviously dried Spaghetti works just as well. Turn the heat back up on the Tomato sauce and when bubbling add the Prawns stirring through the Tomato sauce as they change colour from grey to orange, this should only take several minutes. Do not over cook the Prawns as they will become tough. Add Salt and lots of freshly ground Black Pepper to taste. Strain the water from the Pasta add a drizzle of Olive Oil and fresh Pepper. Toss and serve with Herb garnish.
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