Today's recipe comes from Syrie Wongkaew
... freelance graphic designer, food photographer/stylist, and About.com's guide to Australian & New Zealand Food.
Here's how Syrie introduced this week's recipe on her Taste Buddies blog
“Sometimes it's nice to eat something special for no special reason. The tomato sauce is a mixture of fresh, ripe roma tomatoes, sweet basil, onion, roasted garlic and chili flakes. The prawns are lightly sautéed in butter and white wine and then mixed in with the sauce just before serving.”
Roasted Garlic & Prawn Pasta
by Syrie Wongkaew
4‒5 ripe Roma tomatoes, diced
6 cloves garlic
1 medium white onion, diced
Handful fresh sweet basil, roughly chopped
1 teaspoon chili flakes or organic cayenne pepper
2 oz (60 ml) dry white wine
1 teaspoon sea salt
Pasta for 4 (fresh pasta, ideally)
Pre-heat oven to 400°F
- Wrap the garlic in foil and then roast in the oven for 20 minutes. Once ready, remove from oven and let the garlic cool. Squeeze the garlic out of the skins and set aside. Discard the skins.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Saute the onions for 5 minutes. Add the chili flakes and fry for another minute. Add the roasted garlic and fry for about 40 seconds.
Add the diced tomatoes to the pan and turn down the heat slightly. Gently fry for about 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to the boil for the pasta. If you're using fresh pasta then it only requires about 4 minutes of cooking. I like to have to water ready so I can cook the pasta just before the sauce and prawns are ready.
- Now for the prawns—they should be cooked last or at the same time the pasta is cooking.
Heat 1 teaspoon olive oil in a fry pan over a medium heat. Once the oil gets all swirly in the pan, throw in the prawns. Sauté them for about 30 seconds and then add the wine. Shake the pan to move the prawns around for about 40 seconds and then remove them from the heat.
Drain the pasta and add it to the tomato sauce. Throw in the prawns and stir well to coat them in the sauce. Add a handful of freshly chopped sweet basil and then serve immediately.
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