We came up with this recipe as we wanted to clear the fridge.
This is really super simple but super delicious! I use two garlic bulbs and one onion – which provide the base flavours (yums) with simple salt and pepper seasoning. The key to the deliciousness of this pasta dish is the use of two whole garlic bulbs! (Yes, we love garlic!)
Cherry tomatoes provide the zest, the mushrooms provide umami-ness and lovely fats come the creamy butter.
When trying to whip out something delicious with what you have – just think of Samin Nosrat’s four elements of good cooking – salt, fat, acid and heat. These were present in this spontaneous dish. Check out her book here.
So next time, if you’re figuring out what to cook – just look into your fridge and think of these four elements – and you might just surprise yourself with a delicious meal.
P/S: I highly recommend watching the series on Netflix and reading Nosrat’s book.
P/S: A friend’s son who doesn’t usually tomatoes finished all the pasta! When in doubt, use a lot of garlic. Lol. Unless he/she dislikes garlic.
Linguine with tomatoes, mushrooms & prawns (Recipe)Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy
Easy-to-cook pasta dish with lots of garlic. Tomatoes provide zest, with umaminess from mushrooms.
350g pasta (we use linguine)
1 medium onion, chopped
2 garlic bulbs, chopped
220g cherry tomatoes
125g button mushrooms, sliced
8 prawns, peeled
Salt & pepper to taste
- Heat oil in pan. Cook prawns and set aside when done.
- Cook pasta as per packet’s instructions in another pot. Once done, drain and set aside. Retain some cooking pasta water.
- With the leftover oil in the pan (from cooking the prawns), add butter and saute onion and garlic until fragrant. Add the mushrooms and tomatoes next. Cook until the tomatoes break.
- Add pasta and prawns and mix well. Add pasta water for some liquid. Season with salt and pepper to taste.
- Serve pasta with garnish of your choice. Enjoy!