Prawn linguine

Oof! I ate way too much of this! Food baby alert!

Ingredients (2p): • 200 gram linguine • 400 gram prawns • 4 tomatoes • 4 garlic cloves • parsley • 100 ml white wine • salt and pepper • half a red chilli pepper • zest of half a lemon • 1 tbsp cornstarch •

1. Carve a small X on the bottom of your tomatoes and put them in boiling water for a minute. Transfer them to ice water and wait for them to cool. Take them out and peel the skin off. You can use the water to boil your pasta.

2. Grate 2 of the tomatoes and de-seed the other two and put them into small cubes. You end up with tomatoes in multiple different structures. Add a little salt.

3. Cut up your garlic into small pieces and your de-seeded chilli pepper into thin rings.

4. Heat up some oil in a pan and throw in the garlic and chilli pepper. Saute and add the prawns before the garlic starts to brown. Add black pepper to taste.

5. Mix the wine with the cornstarch and add this into the pan. Mix for a bit until it starts to thicken and stick to the prawns and turn off the heat. Add the raw tomatoes and the lemon zest and mix well.

6. Add the boiled pasta and finely chopped parsley. The tomatoes will not get heated and you will keep their fresh umami taste! Add a dash of olive oil and dinner is ready!

Enjoy!