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Prawn Linguine with Tomatoes and Feta

by Lucy Crabb on Tuesday, 4 December 2012

Prawn linguine get a salty richness as the anchovies melt into the sauce with tomatoes and feta

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 35 mins

  • Total time 50 mins

  • Skill level Easy

  • Calories 690 per serving

  • Prepare ahead yes

Ingredients

  • 2 tbsp olive oil
  • 6 anchovy fillets, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • Good pinch of chilli flakes
  • 2 heaped tsp tomato puree
  • 100ml white wine or vermouth
  • 400g tin chopped tomatoes
  • 350g (12oz) frozen raw, peeled jumbo prawns, defrosted
  • 500g (1 lb 2oz) linguine
  • 150g (5oz) feta cheese, crumbled
  • 1 tbsp flat leaved parsley, chopped

Preparation

  1. Heat the oil in a large saucepan, add the anchovies, garlic, oregano and chilli flakes and cook on a gentle heat for 5 minutes until soft. Add the tomato puree and white wine and cook for a further 5 minutes until the wine has reduced by half. Add the tomatoes, season and simmer for 20 minutes.

  2. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.

  3. Meanwhile add the prawns to the tomato sauce and cook on a gentle heat for 5 minutes until they are pink and thoroughly cooked through.

  4. Drain the pasta, add the tomato sauce, and stir well so that the pasta is thoroughly coated with the sauce. Divide between four warmed bowls. Scatter over the feta cheese and parsley and serve immediately.