Tiger Prawns with Fresh Tomato and Basil Sauce

Method

• How to Make Tiger Prawns with Fresh Tomato and Basil Sauce
• Wash the tiger prawns thoroughly under cold water and pat dry
• Bring a large pot of salted water to a boil for the tagliatelle
• While water heats, core and roughly chop the tomatoes
• In a separate bowl, finely chop fresh basil and set aside for later
• Crush the garlic cloves and keep ready for sautéing
• Heat the olive oil in a large sauté pan over medium heat
• Once oil is warmed, add crushed garlic and a sprig of rosemary, cooking gently until fragrant (1–2 mins)
• Add the chopped tomatoes to the pan, stirring occasionally
• Season tomatoes with salt and black pepper to taste
• Cook the tomatoes over medium heat until they begin to break down and release their juices (about 7–9 mins)
• Pour in the white wine vinegar and continue to simmer until the sauce gently thickens (3–4 mins)
• While sauce simmers, add tagliatelle to the boiling water and cook per package instructions until al dente
• Remove rosemary sprig from the tomato sauce
• Stir in the finely chopped basil to the tomato sauce and mix well
• Season the prawns lightly with salt and black pepper
• Raise the pan’s heat to medium-high and add the prawns to the tomato sauce
• Cook the prawns, turning halfway, until they turn pink and opaque (2–3 mins total)
• Drain the cooked tagliatelle and immediately toss with a drizzle of olive oil to prevent sticking
• Serve the tagliatelle in bowls or plates as a nest
• Spoon the fresh tomato and basil prawn sauce generously over the tagliatelle
• Garnish with extra fresh basil leaves before serving
• Plate suggestion: use warm, shallow pasta bowls; nest the tagliatelle, mound prawns attractively, finish with basil and an extra drizzle of olive oil