This classic pasta dish is perfect for both quick weeknight dinners and special occasions.
INGREDIENTS
- 12 large green Pacific Reef black tiger prawns
- 330 g fresh pasta or dried egg fettuccine
- 800 g fresh crushed tomatoes or 2 tins crushed tomatoes
- 2 large tomatoes
- 1 cup red wine
- 2 tsp Lemon Myrtle Spice
- 2 tsp ground bush tomato
- 2 tsp saltbush
- 2 tsp ground mountain pepper
- 2 tsp honey
- 1/3 cup chopped fresh parsley
- grated pecorino/parmesan cheese
INSTRUCTIONS
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Clean, peel and devein prawns and set aside in the fridge.
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In a saucepan on low heat, pour in the crushed tomatoes.
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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.
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In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
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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.
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Drain the pasta and allow any moisture to steam off, then fold through the sauce.
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Serve immediately with grated cheese and a sprinkle of lemon myrtle.
This recipe is by chef Mark Olive, from the Interior's Addict!