Prawn Garlic Linguine

This beautiful dish is a true classic, rich in lycopene, a meal made easy. Perfect comfort food for everyone who loves the combination of tomatoes and prawn. Good quality tomatoes are the key ingredient to achieve this delectable, savoury dish. So, go for that ready ripe, sweet and mouthwatering fresh tomatoes.  I like my tomatoes au naturale and for the special twist, i like adding anchovies plus its oil. Its packed with omega 3, good for the brain. Just be extra careful when adding anchovies as they are naturally salted. 


500g essential fresh linguine, boiled for 5 mins, drain and set aside

5 tbsp olive oil

2 medium size white onion, chopped

800g fresh tomatoes 

1 small jar of anchovies, chopped finely 

10 cloves of garlic, roughly chopped

About 20 large king prawns, peeled and heads removed 

handful of rocket salad, washed

Juice of one lemon

1 red chilli , optional 

salt and pepper

I put/use a lot of onion to balance the natural accidity of the tomatoes. That’s still optional of course, as I know, some people may not like onion as much as I do. For the best tomato sauce, cook the onion until translucent, add the garlic, chopped anchovies and cook for another 2 minutes. Drop the chopped tomatoes, simmer in low heat until it bubble and releases juice. Make sure to add the prawn just when the sauce starts to bubble to let the flavour incorporate. 

Smell and taste the melting sweetness of fresh tomatoes before it hits the pan.

Using fresh produce tomatoes creates excellent, tasteful sauce. Apparently, it’s also good for the environment,  as it reduces the food mileage. Drop the pasta and carefully toss until well coated. Last but not least, squeeze out lemon juice over the pasta, to add a hint of sweet tanginess. This is almost ready for plating! 

I suggest, carry on adding a few fresh slices of tomato on top during plating. I just love tomatoes so much, I can’t get enough of it.

Good enough to need  no further adornment, or maybe a bit more pepper on top! Serve immediately, any day! 🙂 




Published by OurKitchenStoryblog

Chef de cuisine

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