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Linguine Recipe

Spicy Chilli Prawn Linguine

Ingredients:

280g linguine pasta

2 finely sliced onions

2 tablespoons olive oil

2 large garlic cloves, finely chopped

1 large red chilli, seeded and finely chopped (or chilli flakes to taste)

300g raw king prawns, peeled

Punnet cherry tomatoes, halved

A handful of fresh basil leaves

Small can anchovies 

Few capers

Salt and pepper

2 tablespoons Heinz Tomato Ketchup

1 lemon

Mixed salad leaves and crusty white bread, to serve

  • Serves: 4
  • Cooking Time: 20 - 30 minutes

Method:

  1. Cook the pasta according to the packet instructions (salt water and add olive oil)
  2. Meanwhile, heat the oil in a wok or large frying pan, start by cooking the onions, fry until soft and brown (4-5 minutes)
  3. Toss in the garlic, capers and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown
  4. Tip in the prawns and cook over high heat, stirring frequently, for about 3 minutes until they turn pink
  5. Add the tomatoes and Heinz Tomato Ketchup and cook, stirring occasionally, for 3 minutes until they just start to soften
  6. Drain the pasta, then toss into the prawn mixture
  7. Tear in the basil leaves, stir, and season with salt and pepper
  8. Serve with salad leaves, a lemon wedge and warm crusty bread 
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