Flicking through the my lovely Byron bay cook book , searching for something delicious but still simple to prepare, my eye catches this easy light pasta dish that with a great glass of Pinot Gris will be perfect for lunch with my friends today. A quick dash on my bike, Byron is so easy to navigate through, a few chillies and extra's from the Green garage and off I go into the kitchen and whipping this up in no time.
Here is the recipe if you want to follow me in preparing this easy dish:
Chilli King Prawn and Basil Linguine
200g cooked medium king prawns
200g linguine or pasta of your choice
½ bunch fresh basil leaves
2 roasted red chillis
½ punnet cherry tomatoes
200g ripe tomatoes
Pinch of dry chilli flakes
20ml extra virgin olive oil
Pinch of salt
For the roasted chillies and tomatoes
Toss both the cherry tomatoes and chillies with a little olive oil and salt and roast at 220C for 12 minutes.
For the tomato sauce
Roughly chop garlic and tomatoes. Sweat garlic in a pan with the olive oil and chilli flakes until just starting to brown, then add the chopped tomatoes and cook on low temperature for approx 20 minutes. Add a squeeze of lemon and salt to taste.
Note: if the sauce becomes too thick add a touch of water.
For the pasta
Cook pasta in salted boiling water until just cooked then strain, ready to put in your sauce.
For the prawns
Peel and devein king prawns then toss with a little olive oil, salt and fresh basil leaves.
Heat up tomato sauce, add prawn mixture and cooked prawns a wedge of lime and don't forget a nice crisp Pinot Gris, enjoy!
Off course you could always pop down to Ballina and visit The Point cafe.