For ➋3 tbs olive oil
250 g capellini pasta
1 ts chopped garlic
500 g tiger prawns, cleaned & peeled*
800 g can diced tomatoes, drained**
10 cl dry white wine
4 tbs chopped parsley
3 tbs chopped fresh basil
3 tbs Parmesan cheese, freshly grated
Bring a large pot of water to a boil. Add 1 tbs of oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a large skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 m. Add shrimp, and cook for 3 to 5 m. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 m. Add prawns, and continue cooking until heated through, about 2 to 3 m. Serve with the pasta. Sprinkle with Parmesan cheese.
*Replace with chicken cubes or shredded tofu.
**Or use 500 g fresh tomatoes.
