Linguine with prawns and cherry tomatoes

Ingredients (for 2 people)

200 grams egg pasta (tagliatelle or linguine)
100 gr king prawns, peeled
200 gr cherry tomatoes (organic if possible!)
crushed dried chili peppers, a big pinch
extra virgin olive oil
2 cloves of garlic, peeled but whole
fresh basil (5 leaves)

1. Heat half a tablespoon of olive oil in a large pan with the 2 cloves of garlic and chili until the garlic starts gently frying (not burning!). Add in the prawns and let them become golden.
2. Cut the tomatoes in half and add them in. Cover with a lid and lower the heat. At the last moment, stir in the basil leaves (they shouldn't cook too much).
3. Boil your pasta according to the package instructions and drain when al dente.
4. Add the pasta to the sauce in the pan, and increase the heat, mixing constantly until all the extra liquid is absorbed and the pasta is well mixed with the condiment.

Enjoy!

Pickled courgette with chili and mint

Awesome starter, great for hot summer days as it's best served cold from the fridge - bonus point: you can prepare this up to 2 days before and keep in the fridge covered in tin-foil. An unusual combination of tastes which surprisingly most people end up loving!

Ingredients

courgettes
1 lt white vinegar
salt
10 leaves of fresh mint
2-3 fresh chili peppers or dry, crushed chilies

Slice the courgette in 3mm slices. Quickly throw them in a boiling mix of vinegar and water (1 part vinegar, 2 parts water). Take them out when cooked, but still firm. Place them in a bowl and season them with salt and chopped mint and chilies. Cover with extra virgin olive oil and place in the fridge to cool before serving.