When I’m cooking at home on weekends, I can easily (and happily) spend the whole afternoon tinkering in the kitchen to make dinner. But mid-week it can be a bit of a balancing act to create maximum flavour in the shortest amount of time.
This is a dish I’ve been cooking for years. After paring down the process each time, I’ve worked out the quickest, most efficient way to make the sauce. Which, by the way, is concentrated and only a coating – the pasta shouldn’t be swimming in it.
Texture plays a big part in how I cook, and this dish is no exception. Trottole pasta has a great bite and an almost chewy quality, perfectly complemented by the crunchy texture of the prawns.
Trottole pasta with prawns, tomato and tarragon, by Andrew McConnell, Trader House Restaurants
Serves 4
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
6 whole raw tiger prawns, 75–80g each
2 tbsp extra-virgin olive oil
1 brown onion finely diced
4 cloves ga
