This dish is extremely tasty and easy to make. The sun-blushed tomatoes are the star of show, packing a rich umami punch in the sauce. If you don’t have a pasta roller, using shop-bought linguini and peeled prawns makes prep effortless, the perfect week-night dinner!
Serving 2, You’ll need…
A pasta roller (if making your own)
10-12 large king prawns per person, shell off or on, depending on personal preference!
For the fresh pasta…
3 whole large hens eggs
300g ’00’ flour
1 tbsp olive oil
For the sun-blushed tomato sauce…
300g sun-blushed tomatoes, in oil
1 clove of crushed garlic
A large handful of coriander
1 red chilli, seeds included depending on heat
Salt & Pepper
A splash of white wine
Add your pasta ingredients to a food processor and pulse on/off until they combine, resembling bread crumbs. Tip the crumbs out onto your work surface or into a bowl and bring together into one dough with your hands. Knead for roughly 5 minutes, then wrap in cling film and set aside for half an hour.
Meanwhile, wash out your food processor, add in all of the sauce ingredients (except the wine) and pulse until you get a loose paste. If the oil from your tomatoes isn’t enough, add in an extra glug of olive oil. Set aside in a covered bowl.
When the pasta dough has rested for at least thirty minutes you’ll be ready to roll! Using a rolling pin to flatten your dough to a manageable thickness, pass it through your pasta roller 2-3 times on the thickest setting. Now pass it down through the 3 thickest settings, 2 or 3 times, folding the sheet back into a square each time you restart at the thickest. Now carry on down through the 4th and 5th settings – this is usually good for me but if you like your pasta a little thinner, take it to down to 6.
Trim your pasta into long sheets and using a large knife or pasta wheel (with the rolling pin to guide you), cut into ribbons and hang over a wire wrack to stop them sticking together or dust them with semolina and arrange into mini ‘nests’.
Bring a large pan of generously salted water to a rolling boil and drop the pasta in, cooking for 2-3 minutes. Drain & toss in olive oil.
Add your sun-blushed tomato paste to the same pan with a splash of white wine and cook down over a medium heat for 3-5 minutes. Add in the king prawns and cover with a lid, allowing the prawns to steam in the fragrant sauce. Be sure to give the pan a good shake every so often & check that the sauce isn’t overheating and sticking to the bottom. After a few minutes the prawns will be pink and ready to eat.
Remove the pan from the heat and tip in the drained pasta, mixing it through the sauce until evenly coated. Scoop up into shallow bowls and enjoy!