Seasonal local food recipe No.362 – Frank’s tagliatelle with tomatoes, peas and prawns
This recipe was inspired by a Marcella Hazan recipe for squid with tomatoes and peas, Tuscan style, which Frank adapted to suit the ingredients we had to hand.
Serves 2
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 Tbsp olive oil
1 tin plum tomatoes
bag of shelled Camel CSA peas or 285g frozen peas
10 peeled prawns
1 Tbsp chopped parsley
salt and pepper
1 bag fresh tagliatelle
Method
Heat the oil in a saucepan, add the onion and garlic and cook slowly until the onion is translucent. Add the tomatoes and cook slowly until the volume is reduced by half.
Add the peas and the prawns and cook until the prawns have turned pink. When the sauce is about 5 minutes from being ready, cook the tagliatelle in a large pan of boiling water. Drain the pasta and mix into the sauce with the chopped parsley.
