Last of the Summer Veg: Part 2
Here it is, our second recipe for using up the veggies in the garden, a last taste of the fresh flavours of summer for all the family. We’ve been lucky this year to have a late crop of tomatoes so if like us you still have a few left in the greenhouse and you’re sick of salad, here’s a lovely and super easy recipe that will also use up any fresh red chillies you might have grown and my much loved chives, which are still in abundance. As with all the recipes, it serves 2 adults and 2 small children.
8oz pasta (linguine, reginette or spaghetti are all great with this dish)
A pudding basin of fresh tomatoes (cherry tomatoes are ideal), chopped (as small as required for your little ones to eat them happily)
1 fresh red chilli, deseeded and chopped (experiment with this and add as much as is suitable for your children) (you can use ½ – 1 teaspoon of dried chilli if you don’t have any fresh/out of season)
3 cloves garlic
Splash of white wine (optional)
1 packet of cooked prawns
Juice of half a lemon
Freshly ground black pepper
A small bunch of fresh chives
Start cooking the pasta as per the instructions on the pack. Heat the oil in a large frying pan and add chilli and garlic (not too hot as the garlic will burn). Fry for one minute and then add the tomatoes. Cook this down until the tomatoes are quite well softened and starting to go saucy. Add the spash of white wine and allow to simmer for a minute.
Add the prawns, lemon juice and seasoning and cook for 4-5 minutes on a medium heat until the prawns are well heated through.
Using kitchen scissors, chop the chives straight into the sauce, add the cooked pasta and serve.