Wednesday, 19 October 2011

Cherry Tomatoes & King Prawn Pasta

I have a problem with cooked tomato skin.  I just cannot bear it.  It ruins the eating experience of a tomato, getting stuck  to one side of your mouth spoiling the delicious flesh part.  Raw tomatoes are less of an issue for me, but cooked ones simply must have their skins removed.  This poses a problem when cooking with cherry tomatoes as de-skinning is time consuming. 

My husband has, on occasion, blanched, cooled and de-skinned, by hand, 1kg of the wonderful datterini tomato (a delicious grape like tomato).  This has taken him several hours.  How nice that he may have the time to do this on a Saturday afternoon with a glass of wine in hand, but for me, a busy Stay At Home Mum (sorta) I need to find a much quicker way of losing the little blighters as spitting them out onto my plate is hardly good table etiquette.

This dish has been in my repertoire for a couple of years.  The tomato sauce can be used in a variety of ways but I love combining it with some king prawns, freshly griddled and tossed in at the end.  Try it with diced roasted aubergine or black olives and capers. Oh and don't forget; Italians NEVER serve parmesan cheese with any kind of fish/seafood pasta, but hey if you like it on your prawns, who am I to stop you?!

You'll need for 2:
  • 350g cherry tomatoes, or a couple of small punnets
  • 1-2 garlic cloves, bashed
  • 1/2 onion, finely diced
  • 1 tsp olive oil
  • Good pinch of chilli flakes or a fresh chili finely chopped
  • 150 - 175g raw king prawns
  • Glug of white wine
  • Handful of fresh parsley
  • 200g linguine or spaghetti

What to do:

Heat the oil in a large frying pan and saute the onion.  Add the garlic and turn the heat right down so you slowly cook the onions and garlics until soft without browning them.  This will take a few minutes.

Slice the cherry tomatoes in half and add these to the pan with some seasoning.  Turn the heat up to get some heat back in the pan and when the tomatoes start sizzling turn it back down.  Add a pinch of chilli flakes or the fresh chilli and allow to cook gently for 10 minutes or so.  Now for the tomato skin removal.  Turn the heat off and using 2 teaspoons, gently tease the skin away from the flesh.  You can of course completely avoid this step but I personally feel you get a much purer taste if you spend a few minutes doing this.  If the skins don't come away easily then let them cook for a little longer and try again.  I often prepare the sauce up to this stage in advance

Cook your pasta according to the packet instructions in salted water.  Once drained, reserve some of the cooking liquor.

Once all the skins are removed, turn the heat up a little and add the wine allowing it to bubble away for a couple of minutes.  Add the drained pasta and some of the cooking liquor to the tomato mix and toss thoroughly. Stir through the parsley

Meanwhile heat a griddle or frying pan.  Spray the prawns with olive oil and season.  Cook in the pan turning once for a couple of minutes on each side until the prawns are completely pink.

Toss the prawns through the pasta and serve up!

WeightWatchers PropPoints Per Serving: 12

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