My go-to Summer pasta! Fresh, light, herbaceous and most importantly, refreshingly easy to throw together after a day lazing at the beach. A sprinkle of parmesan cheese on top is an option for those who just can’t fathom pasta without some form of cheese….but I honestly don’t think that it needs it! Delizioso.
Serves 6
Gluten-free, Dairy-Free
Ingredients
- 500g gluten-free linguine or spaghetti
- ½ cup of extra-virgin olive oil
- 6 garlic cloves, peeled and finely chopped
- 8-10 anchovies
- 400g raw prawns
- 2 medium chilies, deseeded and finely chopped
- 4 large vine-ripened tomatoes, deseeded and diced
- ½ cup of chopped flat-leaf parsley
- ½ cup of chopped mint leaves
- ½ cup of chopped rocket
- Grated zest of 1 lemon
- Juice of 1 lemon
- Sea salt and freshly ground black pepper, to taste
Method
- Cook the linguine in a large saucepan of boiling salted water until al dente (approx 8 minutes)
- Drain and set aside in a covered bowl to keep heat in
- Heat ¼ cup of olive oil in a frypan
- Cook the garlic and anchovies at medium heat for 3 minutes, or until the garlic softens and begins to turn brown
- Turn the heat onto full and add the prawns, chili, herbs, and zest. Stir until the prawns turn pink
- Add the drained linguine and rocket, and then toss the remaining olive oil and lemon juice through
- Parmesan cheese, grated (optional – dish no longer dairy-free if adding parmesan)
Nutrition Bite
Prawns – A source of protein and a great way to add iron, zinc and vitamin E to your diet. As a bonus, prawns are low in fat. While they do contain natural pre-made cholesterol your body breaks this down and does not convert it to cholesterol in the blood. Just don’t deep-fry those babies and you’ll be fine.
