Let me make a tall claim to all the pasta lovers out there, if you have never eaten freshly made pasta do yourself a favor and either make your own pasta at home if you can or go to a restaurant that makes fresh pasta. Not the out of the packet version but freshly rolled out pasta cooked just before it is served to you.
Trust me there is nothing more delicious than that. Before I discovered fresh pasta a few years ago, eating Pasta always made me feel really bloated and heavy. Even though I did like it, I really didn’t enjoy it that well because of how my tummy felt after I ate it everytime. Then I went for a pasta making class and my life changed.
Today pasta for me is something I really look forward to especially on busy work days when I do not have anytime to cook, but want to eat something fancy. Thankfully living in Australia means that I don’t have to make fresh pasta at home everytime I crave for it but I can buy fresh Pasta from my local grocery store and it is as good as the one I can make at home.
Now because I don’t have to make my own sheets, I indulge in making good chunky sauces and add different kinds of meats and vegetables in it to give it a nice kick. And then Ofcourse there is always that glass of chilled white wine to complete the meal. The recipe that I am sharing today is one of my absolute favorites. Ready in 15 minutes, it is a life saver for me on mad days when I am too tired to cook.
Linguine with Prawns and Kale in tomato sauce (serves 2)
250 gms fresh Linguine (you can use the dried packet ones as well)
50 gms Pancetta (optional but gives a fabulous flavor to the dish which would otherwise be too boring)
200 gms prawns (cleaned and deveined)
2 stalks of Kale chopped
4 big ripe tomatoes (they have to be ripe)
Chilli flakes as per taste
Salt to taste
1 tbsp olive oil
2 tsp Capers (Optional)
2 cloves Garlic thinly sliced
Grated Parmesan cheese and fresh pepper to taste
Heat water in a big pan once it boils add the tomatoes and blanch for a few minutes till the skin starts peeling off. Remove the tomatoes from the water, peel off the skin and chop.
Blanch the chopped Kale in the same pan for 3 – 4 minutes. Drain all the water out and keep the Kale aside.
Cook the pasta as per the pack instructions. Fresh pasta usually needs only 4-5 minutes. Drain all the water from the pasta in a colander and run it under cold water, so it stops cooking. Keep aside.
Heat olive oil in a pan, add the Garlic and Pancetta and fry for a few minutes. Add the chopped Tomatoes and cook for a few minutes till the Tomatoes are mushy. Add the Capers and Prawns and cook till the Prawns are done.
Add the pasta and mix well and then add the Kale and cook for 4 – 5 minutes. I like it when the Kale has a bit of a bite. Add the Chilli flakes, Salt and pepper as per taste and serve hot with some freshly grated Parmesan cheese and ofcourse a glass of chilled White wine. Bliss