What do I do with four ripe tomatoes left over from a recent cook up of my grandmother’s red soup? It's such a waste if I just throw it away right? I racked my brain and came up with this almost non-recipe. The beauty of the dish is that it requires almost no effort to whip up and it uses ingredients that I already have in my pantry.
Pasta, garlic and butter are things that I always have in the pantry. I got the leftover tomatoes, so the only missing ingredient was some prawns. I went out to my local supermarket and bought a kilo of frozen, deveined, peeled prawns. The prawns can keep a while, but knowing me, it won’t last long before they're all gone (into my tummy, that is).
What I did was simple. I cooked the pasta to al-dente perfection. I minced copious amount of garlic with my new Ikea koncis garlic press (love them!). I washed the tomatoes and removed the circular green bits where the stalk meets the fruit. I squashed the tomatoes with my (clean) bare hands into a bowl.
I got the frying pan on a medium heat and covered it with a splash of olive oil. I added the tomatoes and sauté until slightly caramelised (not burnt!!). I added the garlic and sauté until fragrant. I added a spoonful of butter. If you want a more creamy sauce then add more butter. Personally, I like the tangier marinara style sauce. I then added the prawns until they turned into these lovely pink morsels.
Season well with salt and freshly ground pepper. Another tip is to add a little bit of sugar to bring out the sweet tomatoey flavour of the sauce. The sugar I added this time was a splash of midly sweet moscato I had in the fridge. Stir the pasta into the sauce and serve in a bowl topped with a bit more of freshly ground pepper.
All of this under 15 minutes. I have a feeling that I will be making it more often. It’s just too easy to make and so yummy.
But next time I would have:
Pasta, garlic and butter are things that I always have in the pantry. I got the leftover tomatoes, so the only missing ingredient was some prawns. I went out to my local supermarket and bought a kilo of frozen, deveined, peeled prawns. The prawns can keep a while, but knowing me, it won’t last long before they're all gone (into my tummy, that is).
What I did was simple. I cooked the pasta to al-dente perfection. I minced copious amount of garlic with my new Ikea koncis garlic press (love them!). I washed the tomatoes and removed the circular green bits where the stalk meets the fruit. I squashed the tomatoes with my (clean) bare hands into a bowl.I got the frying pan on a medium heat and covered it with a splash of olive oil. I added the tomatoes and sauté until slightly caramelised (not burnt!!). I added the garlic and sauté until fragrant. I added a spoonful of butter. If you want a more creamy sauce then add more butter. Personally, I like the tangier marinara style sauce. I then added the prawns until they turned into these lovely pink morsels.
Season well with salt and freshly ground pepper. Another tip is to add a little bit of sugar to bring out the sweet tomatoey flavour of the sauce. The sugar I added this time was a splash of midly sweet moscato I had in the fridge. Stir the pasta into the sauce and serve in a bowl topped with a bit more of freshly ground pepper.
All of this under 15 minutes. I have a feeling that I will be making it more often. It’s just too easy to make and so yummy.
But next time I would have:
- Opted for the Exmouth prawns in the supermarket rather than the exported-from-Thailand ones. I don’t know, to me the ones I bought lacked the natural sweetness distinctive with delicious prawns. The only reason why I bought the Thai ones was because it came in 1kg boxes, whereas the Exmouth ones came in 3kg boxes.
- Put some sort of herb in the sauce for more complex flavours, like oregano or basil. I still have not got around to constructing my own herb patch in the garden (soooo muccchhh efforttttt, plus I’m afraid that I will kill them all).
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