CostaExchange Australia’s premiere grower and marketer of fruit and vegetables

Fettuccini with Roasted
Tomato & Prawns

Serves 4

Ingredients

extra virgin olive oil
2 cloves garlic, crushed
1 small onion, finely diced
12 green prawns, peeled with tails left intact, divined
½ cup dry white wine
tarragon
4 truss tomatoes
salt & pepper
400g fettuccine pasta

Method

1. Preheat oven to 180˚. Place the tomatoes in a roasting pan, drizzle with olive oil, season with salt and roast for 15-20 minutes, until soft. Meanwhile bring a large pot of salted water to the boil.
2. In a non-stick fry pan, heat 2 tablespoons of olive oil and sauté the garlic and onion until lightly golden. Add the prawns and when they begin to turn white remove and cover to keep warm. Return the pan to the heat, add the white wine and cook until the liquid reduces by half.
3. Cook the pasta in the boiling water, following packet instructions, until al dente.
4. Return prawns to the pan, add the tarragon salt and pepper to taste. Drain the pasta and toss through the prawns. To serve divide pasta equally and top each plate with a roasted tomato, cut to allow the juices to flow into the pasta. Drizzle with olive oil and pepper.

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