Name: Prawn, fennel and tomato fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram punnet cherry tomatoes; 2 tablespoon olive oil; 375 gram fresh fettuccine; 1 bulb fennel, finely sliced; 1 small red onion, finely sliced; zest of 1 lemon; 500 gram green prawns, peeled, deveined, tails on; 2 tablespoon salted baby capers, rinsed, drained; 3/4 cup thickened cream; 1/4 cup dill, chopped; crusty bread, to serve

Prawn, fennel and tomato fettuccine

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

250 gram punnet cherry tomatoes

2 tablespoon olive oil

375 gram fresh fettuccine

1 bulb fennel, finely sliced

1 small red onion, finely sliced

zest of 1 lemon

500 gram green prawns, peeled, deveined, tails on

2 tablespoon salted baby capers, rinsed, drained

3/4 cup thickened cream

1/4 cup dill, chopped

crusty bread, to serve

Method

1.Preheat oven to moderately slow, 160°C. Line an oven tray with baking paper.

2.Place tomatoes on tray and drizzle with oil. Season to taste. Bake, 10-15 minutes, until tender.

3.Meanwhile, cook fettuccine in a large saucepan of boiling, salted water, following packet instructions. Drain and return to pan.

4.Heat remaining oil in a frying pan on medium. Sauté fennel, onion and lemon zest, 3-4 minutes, until tender. Add prawns and capers, frying, 2-3 minutes, until prawns are almost cooked through.

5.Stir cream and tomatoes through. Simmer, 1-2 minutes.

6.Toss sauce through pasta with dill. Season to taste. Serve with crusty bread.

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Ingredients

Method

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