300g fettucini pasta
NOMU Extra Virgin Olive Oil
18 prawns, deveined
NOMU Sea Salt and Black Pepper
a splash of sherry
2 shallots, finely chopped
1 garlic clove, minced
2 large mild red chillies, finely chopped
200g rosa tomatoes
1 tsp NOMU Vegetable Stock
handful of Italian parsley, roughly chopped
Parmigiano Reggiano, to serve
Bring a large pot of salted water to a rolling boil. Add a glug of olive oil and a pinch of salt and cook the pasta until al dente. Very importantly, just before the pasta is ready, remove ½ cup of pasta water.
Place in a jug and add 1 tsp Vegetable Stock. Stir and set aside.
Halve half of the rosa tomatoes. Drizzle the prawns with olive oil. Heat a large frying pan over high heat. Add the prawns and season with NOMU Sea Salt. Flash fry until pink and golden on the outside, but not necessarily cooked on the inside as you will continue cooking them later. Flambé with a generous splash of sherry and allow the sherry to cook off a bit. Remove the prawns from the pan and set them aside.
Heat some extra oil in the pan, add the shallots and fry until golden. Add the garlic and chilli and allow to cook for another minute or two. Add the whole and halved tomatoes, stir and cook for a further few minutes. Add the prawns back to the pan and stir to coat everything. Pour in the saffron vegetable stock and simmer until the prawns are cooked through and the sauce has emulsified.
Serve with the cooked pasta, a sprinkling of Italian parsley, and shavings of parmesan.
300g fettucini pasta
NOMU Extra Virgin Olive Oil
18 prawns, deveined
NOMU Sea Salt and Black Pepper
a splash of sherry
2 shallots, finely chopped
1 garlic clove, minced
2 large mild red chillies, finely chopped
200g rosa tomatoes
1 tsp NOMU Vegetable Stock
handful of Italian parsley, roughly chopped
Parmigiano Reggiano, to serve
Bring a large pot of salted water to a rolling boil. Add a glug of olive oil and a pinch of salt and cook the pasta until al dente. Very importantly, just before the pasta is ready, remove ½ cup of pasta water.
Place in a jug and add 1 tsp Vegetable Stock. Stir and set aside.
Halve half of the rosa tomatoes. Drizzle the prawns with olive oil. Heat a large frying pan over high heat. Add the prawns and season with NOMU Sea Salt. Flash fry until pink and golden on the outside, but not necessarily cooked on the inside as you will continue cooking them later. Flambé with a generous splash of sherry and allow the sherry to cook off a bit. Remove the prawns from the pan and set them aside.
Heat some extra oil in the pan, add the shallots and fry until golden. Add the garlic and chilli and allow to cook for another minute or two. Add the whole and halved tomatoes, stir and cook for a further few minutes. Add the prawns back to the pan and stir to coat everything. Pour in the saffron vegetable stock and simmer until the prawns are cooked through and the sauce has emulsified.
Serve with the cooked pasta, a sprinkling of Italian parsley, and shavings of parmesan.
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Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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