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Saturday, 4 August 2012

Maggie’s Summer Tomato Garlic Pasta

Recipe Title:  Maggie’s Summer Tomato Garlic Pasta (another delicious recipe from  Greenlake in the heart of the Cariboo)

Original recipe by: Maggie Dickey
Recorded by: Miriam Borys
Yield: 4-5 portions


5-6 ripe tomatoes - diced
4 lemons - juiced
½ cup olive oil
4 cloves garlic – diced
1 cup basil – fresh, diced chiffonade[i]
Chili flakes – optional ½ tsp.
Salt & pepper

Prawns – 1 bag frozen or 12 large prawns
3 tbsp. olive oil
¼ c sundried tomatoes
1 lemon – juice & zest
1 pkg. pasta (375g) of choice

In a medium bowl combine diced tomatoes, juice of 4 lemons, olive oil, garlic, basil, & seasoning.
Mix well and allow this to marinate to sit at room temperature for a minimum of 2 hours.
Cook pasta to el dente in a large pot (cast iron works well).
While pasta is cooking, heat up sundried tomatoes, 2 cloves garlic, juice & zest of 1 lemon, and chili flakes in a sauté pan.
When pasta is el dente, drain pasta and immediately return drained pasta to cooking pot.
Add prawns to sundried tomato mixture and sauté prawns until just pink (1 -2 minutes)
Add tomato marinade and prawn mixture to hot pasta.
Toss pasta so that the tomato garlic sauce and prawns are mixed in.
Serve hot.

[i] [i] Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

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