King Prawn & Roasted Tomato Tagliatelle
Recipe By Jennie Palmer
Serves 4

    Ingredients

  • 2 tbsp Yorkshire Rapeseed Oil
  • 4 tbsp Smoked Chilli Dressing
  • 2lb/900g Tomatoes, halved
  • 1 Large Onion finely chopped
  • 4 cloves of Garlic, peeled
  • 14oz/400g King Prawns, peeled
  • Salt and Pepper to season
  • 300g Tagliatelle

Method

Pre heat your oven to 180C

Place the tomatoes, half the onion and the garlic in a roasting dish. Drizzle over half the Yorkshire Rapeseed Oil and season with the salt and pepper. Place in the oven and cook for half an hour until the tomatoes are soft and cooked through.

When cooked remove from the oven and blend until smooth, adding the Smoked Chilli Dressing to taste.

Heat the remaining oil in a large pan on a high heat. Fry the remaining onions for a few minutes until they start to soften then add the prawns. Continue to fry until the prawns are cooked through. Finally stir in the tomato mixture and the cooked tagliatelle.

Serve with grated parmesan and a scattering of chopped fresh basil.

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