Prawn Linguini with Tiny Toms
350g Linguini or past of choice
2 tsp olive oil
2 garlic cloves, crushed
2 long fresh red chillies, deseeded, finely chopped
400g peeled green prawns
2 large Flavorite truss tomatoes
2 punnets of FlavourBites Tiny Toms
80ml (1/3 cup) dry white wine
1/4 cup chopped fresh continental parsley
Fresh continental parsley leaves, to serve
Salt, to season
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente (approx 12 min). Drain.
Heat the oil in a large frying pan and add the garlic and chilli and cook, stirring, for 30 seconds or until aromatic.
Add the prawns and cook for 2-3 minutes or until prawns curl and change colour.
Add the diced truss tomatoes and 1 punnet of whole Tiny Toms and cook, stirring, for 1 minute or until tender. Add the wine and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half.
Add the pasta and parsley and gently toss to coat. Taste and season with salt and pepper.
Sprinkle with fresh Tiny Toms and parsley leaves to serve.