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Noodles with Sun-dried Tomatoes and Prawns

Ready-made sun-dried tomato paste is readily available, however you can make your own simply by processing bottled sun-dried tomatoes with their oil. You could also add a couple of anchovy fillets and some capers if you like.

ingredients

serves 4
350 g (12 oz) somen noodles
45 ml (3 tbsp) olive oil
20 uncooked king prawns, peeled and deveined
2 garlic cloves, finely chopped
45 - 60 ml (3 - 4 tbsp) sun-dried tomato paste
salt and freshly ground black pepper

for the garnish

handful of basil leaves
30 ml (2 tbsp) sun-dried tomatoes in oil, drained and cut into strips

method

1. Cook the noodles in a large saucepan of boiling water until tender, following the directions on the packet. Drain.

2. Heat half the oil in a large frying pan. Add the prawns and garlic and fry them over a medium heat for 3 - 5 minutes, until the prawns turn pink and are firm to the touch.

3. Stir in 15 ml (1 tbsp) of the sun-dried tomato paste and mix well. Using a slotted spoon, transfer the prawns to a bowl and keep hot.

4. Reheat the oil remaining in the pan. Stir in the rest of the oil with the remaining sun-dried tomato paste. You may need to add a spoonful of water if the mixture is very thick.

5. When the mixture starts to sizzle, toss in the noodles. Add salt and pepper to taste and mix well.

6. Return the prawns to the pan and toss to combine. Serve at once garnished with the basil and strips of sun-dried tomatoes.

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