serves 4

Prep: 10 minutes

ingredients

• 180g Yarra Valley Cheese Persian Fetta with Chilli

• 500g linguine pasta

• Approx. 500g raw prawns, peeled & deveined

• 3 cloves garlic, crushed

• ¼ cup extra virgin olive oil

• 250g cherry tomatoes

• 400g can diced tomatoes

• 2 tbsp baby capers, drained

• 1/2 bunch fresh parsley, chopped

• 1/2 bunch fresh basil leaves to garnish

method

• In a medium sized saucepan, boil salted water and add pasta, stirring occasionally for 8 – 10 minutes until al dente.
• Drain pasta, but keep half a cup of the cooking liquid.
• In a bowl, mix prawns and garlic with one tablespoon of extra virgin olive oil.
• In a large, deep non-stick frying pan slowly add prawns over a medium heat. Stirring for about 3 minutes or until just cooked, then remove from the pan.
• In the same pan, add remaining extra virgin olive oil and cherry tomatoes and stir for about 3 minutes or until softened.
• Add diced tomatoes and baby capers, and stir for a further 2 minutes.
• Stir through pasta, prawns, reserved cooking liquid and parsley until combined and heated through.
• Season with salt and pepper to taste.
• Lightly toss through Yarra Valley Cheese Persian Fetta with Chilli and garnish with fresh basil leaves.