Executive Chef Don Lee has put together a recipe inspired by his favourite “staff meal” pasta loved by the whole kitchen team at Ten Foot Henry. The dish is made with layers of bright, fresh flavours and wonderful textures.
Serving For Two People
- 300g Gigli
- 300g Tomato Passata
- 125g Marinated prawns & cherry tomatoes Lemon butter
- N’duja breadcrumb
- Micro parsley
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes.
2) Heat a sauce pan over medium-high heat and add marinated prawns with cherry tomatoes. Cook for 30-45 seconds then add tomato passata.
3) Bring sauce to a simmer. Transfer cooked pasta to the sauce pan and add lemon butter. Toss until emulsified. Salt generously to taste.
4) Plate onto two plates and finish with n’duja breadcrumb and micro parsley.
Contains shellfish, pork
