I love a fresh tomato sauce and it’s the perfect season for sweet cherry and grape tomatoes at the market.  What to have for dinner is easy when you have these lovelies…

2 pints or more of cherry/grape tomatoes halved

extra virgin olive oil

2 cloves garlic, smashed and minced

large handful of fresh basil or Italian parsley

1 tsp chilli flakes

350 grams prawns, fresh or frozen, peeled and deveined

1/2 box approx 250grams pasta, I like penne, use what you like, there are no rules:)

salt & cracked black pepper

Heat a large saute pan, splash a generous amount of EVOO, turn the heat down to medium-low, add your tomatoes and garlic, you’re not frying them but slow cooking so you benefit from all the sweetness. Once they begin to soften, add the chilli flakes, salt and pepper.

In the meantime, boil water for your pasta, cook as directed.

The tomatoes are done when they no longer resemble their shape, more or less mush. If the sauce is too thick, add a splash of white wine or a titch more EVOO.

Your tomatoes should have simmered for at least 45 minutes or more, remember….slow and low heat.  Add the prawns, cook until pink, followed by a handful of fresh minced basil. Voila!

Add the pasta to your sauce, mix well, serve and add parmesan (I know, no cheese on seafood but it works on this) and a sprinkle more of basil.







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