Prawn Linguine With A Creamy Sauce And Cherry Tomatoes

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

• 1dsp Bertolli Extra Virgin Olive Oil
• 450g dried linguine
• 1 red onion, sliced
• 5 garlic cloves, peeled and thinly sliced
• 1kg prawns, peeled and cooked
• 450g cherry tomatoes or small vine-ripened tomatoes
• 1x450g pouch Bertolli Creamy Tomato pasta sauce
• Zest and juice of 1 lemon
• Handful of basil, chopped
• Freshly ground black pepper

1. Cook the linguine according to the instructions on the pack
2. Meanwhile, put the olive oil, onion, garlic and prawns in a hot pan for 2-3 minutes.
3. Add the tomatoes and simmer for 5 minutes, then add the Bertolli sauce, and the juice and zest of the lemon, and bring to the boil. Continue to simmer for a further 5 minutes.
4. Add the chopped basil and stir into the sauce.
5. Season with some freshly ground black pepper.
6. Drain the pasta well and tip into a large warmed serving dish. Pour the sauce and toss together well

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