This classic pasta dish is perfect for both quick weeknight dinners and special occasions.
INGREDIENTS
12large green Pacific Reef black tiger prawns
330gfresh pastaor dried egg fettuccine
800gfresh crushed tomatoesor 2 tins crushed tomatoes
2large tomatoes
1cupred wine
2tspLemon Myrtle Spice
2tspground bush tomato
2tspsaltbush
2tspground mountain pepper
2tsphoney
1/3cupchopped fresh parsley
grated pecorino/parmesan cheese
INSTRUCTIONS
Clean, peel and devein prawns and set aside in the fridge.
In a saucepan on low heat, pour in the crushed tomatoes.
Add the wine and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture before stirring through the honey.
In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
Remove prawns from the fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
Drain the pasta and allow any moisture to steam off, then fold through the sauce.
Serve immediately with grated cheese and a sprinkle of lemon myrtle.
This recipe is by chef Mark Olive, from the Interior's Addict!
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