Spaghetti with Tomato, Garlic & Basil Sauce

Vegetarian

Ingredients
serves 4

5 tbsp extra-virgin olive oil
1 onion, chopped finely
800 g/1 lb 12 oz chopped tomatoes
4 garlic cloves, cut into quarters
salt and pepper
450 g/1 lb dried spaghetti
large handful fresh basil leaves, shredded
fresh Parmesan cheese shavings, to serve

Method

Linguine, Prawn & Pesto

This is a pretty simple pasta, with subtle flavors of garlic, cream and pesto. Prawns are first sauteed with garlic and then combined with a creamy pesto sauce before being tossed with hot linguine.

Serves: 6

• 1 pound dried linguine
• 2 tablespoons olive oil
• 4 cloves garlic, minced, divided
• 1 pound (31-40 count) prawns, peeled and deveined
• 1 cup of half and half
• 2 tablespoons prepared pesto (you can find this in the deli section of your local grocery store)

1. Cook pasta according to package directions. Strain and set aside. While, your pasta is cooking you can cook your prawns and start your sauce.
2. In a large skillet over medium heat, cook the prawns, with half of the garlic, until the prawns

Spaghetti with Prawns & Garlic

Ingredients
serves 4  

3 tbsp olive oil
3 tbsp butter
4 garlic cloves, finely chopped
2 tbsp finely diced red pepper
2 tbsp tomato puree
450 g/1 lb spaghetti or tagliatelle
350 g/12 oz raw shelled prawns
125 ml/ 4 fl oz double cream
salt and pepper
3 tbsp chopped fresh flat-leaf
parsely to garnish

Method

1. Heat the oil and butter in a saucepan over medium low heat. Add the garlic and red pepper. Fry for a few seconds until the garlic just beginning to color. Stir in the tomato puree. (As for wine lovers, you can add in white wine, 125 ml/4 fl oz) Cook for 10 minutes.