Amy Van de Ven’s prawn and chilli linguine with olive oil, lemon zest and olives
PASTA is often a comfort food.
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Rich, hearty, and most importantly filling, it’s probably not always a meal that’s kind to the waistline.
But it doesn’t have to be that way every time – Amy Van de Ven’s pasta recipe is just the ticket.
Her linguine eschews the heavier tomato sauce-based sauces for olive oil, lemon and chilli, making the recipe significantly healthier right off the bat.
“You've got lemon zest, chilli flavours, olive oil flavours, all accompanied by a nice white wine,” she said.
“It's got a few different elements that really make the meal.
“The lemon zest is there creating a bit of flavour, then you've got the olives next to the sweetness of the cherry tomatoes, it's stunning.
“You can mix it up really easily as well – if you don't like olives or tomatoes you can take them out.
“The linguine pasta is a pretty light pasta as well, so you don’t walk away from it feeling really bloated.
“I always feel really fancy when I make it too, I love cooking with white wine and seafood.”
Miss Van de Ven said pairing the linguine and olive oil created a simple base that could be easily altered to suit anybody's taste.
“I think they create the base, especially the olive oil, which creates a nice texture,” she said.
“Flavours like the dried chilli and lemon zest are also really good components.
“It's really easy to make as well, the longest part of it as actually cooking the pasta.
“The olives and tomatoes you can put in literally as you dish it up, or you can cook them throughout.
“I don't think you can really overcook prawns, especially when they’re cooking in the flavours of the wine, chilli and lemon they can come out really nicely.”
The base recipe came from the master of fresh food himself – Jamie Oliver.
From there, Amy and her partner have gone on to add their own spin to it.
“We found the base of it in a Jamie Oliver book, then my partner suggested we add the cherry tomatoes and olives,” she said.
“The recipe didn't use linguine originally either, we decided to add the slightly lighter pasta as well.
“Especially adding things like the olives, which can be a really salty component, next to the sweetness of cherry tomatoes.
“That's why Jamie Oliver is so great, he creates the base and then that allows you to really use your imagination as a cook.”
The best part of this tasty recipe?
It only takes one pan and less than 15 minutes.