Pangritata Linguine with Prawns, Tomato & Fresh Rocket

Cooking Time

Ingredients

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Ingredients

  • g Linguine pasta (Uncooked)
  • g Extra virgin olive oil
  • g Garlic cloves, peeled and finely chopped
  • g dried red chilled, finely chopped
  • g peeled raw king prawns
  • ml White wine
  • g Maggi Rich & Rustic
  • g Fresh rocket
  • g Boc Choy, thick shred
  •   1/2 lemon zest
  • g lemon juice

For the Rosemary Pangritata

  • g Ciabatta bread
  • g Extra virgin olive oil
  • g Finely chopped rosemary sprigs
  •   Cracked black pepper and sea salt

Method

  • 1

    Step 1

    Cook the linguine in a large pan of salted boiling water, according to pack instructions
  • 2

    Step 2

    Meanwhile, heat the olive oil in a large frying pan and toss the garlic and chili on a medium heat until golden
  • 3

    Step 3

    As the garlic begins to color, add the prawns and sauté for a minute
  • 4

    Step 4

    Add the white wine and reduce slightly
  • 5

    Step 5

    Add the Multi Use Tomato Sauce and simmer for a couple of minutes
  • 6

    Step 6

    When the pasta is ready, drain and toss with the sauce.
  • 7

    Step 7

    Squeeze in the lemon juice and add ¾ of the chopped rocket, correct the seasoning, divide between four plates and sprinkle with grated lemon zest, the remaining rocket leaves and top with Pangritata crumb
  • 8

    Step 8

    For the Rosemary Pangritata: Blitz the ciabatta until coarse in a magi mix food processor
  • 9

    Step 9

    Heat the extra virgin olive oil in a pan, add the crumb and rosemary and fry until golden and crisp

Ingredients

  • 300 g Linguine pasta (Uncooked)
  • 40 g Extra virgin olive oil
  • 7 g Garlic cloves, peeled and finely chopped
  • 2 g dried red chilled, finely chopped
  • 400 g peeled raw king prawns
  • 80 ml White wine
  • 150 g Maggi Rich & Rustic
  • 40 g Fresh rocket
  • 260 g Boc Choy, thick shred
  • 1/2 lemon zest
  • 16 g lemon juice
  • 60 g Ciabatta bread
  • 20 g Extra virgin olive oil
  • 1 g Finely chopped rosemary sprigs
  • Cracked black pepper and sea salt