Chili Prawn Pasta w Blistered Tomatoes, Capers & Lemon

Serves: 4 Difficulty: Easy Time: Prep 15 min Cook 10 min

Ingredients

• 300g linguini or spaghetti
• 2 tbsp olive oil
• 1 tbsp butter
• 500g cherry tomatoes
• 4 anchovy fillets, chopped (optional)
• Zest of 1 lemon
• 3 cloves garlic, sliced
• 2 long red chillies, seeds removed and sliced
• ¼ cup sun dried tomatoes, chopped finely
• 1 cup Edenvale Verdejo Sauvignon Blanc
• 400g raw prawn meat, tails and heads removed
• 1 tbsp capers in brine, drained
• Handful of flat leaf parsley leaves
• Handful of fresh basil
• Salt and pepper

Method

1. Heat a large pot of salted to cook the pasta. Follow the instructions on the pasta pack for cooking, drain the pasta reserving at least 1 cup of the pasta water.
2. Heat a large frypan over a moderate to high temperature and melt the butter with the olive oil.
3. Add in the cherry tomatoes and cook them for 6-7 minutes until they start to colour and blister.
4. Add the chopped anchovies, lemon zest, garlic slices and red chillies to the pan and cook for 1 minute, stir in the sundried tomatoes and the Edenvale Verdejo Sauvignon Blanc and simmer for 4-5 minutes until the wine has been reduced by ¼ and the sauce has started to thicken slightly.
5. Add in the prawn meat and capers and stir, cook for a further 3- 4 minutes on a simmer adding in a few spoons of pasta water if the sauce starts to get too dry.
6. You want the sauce to be able to cover all the pasta. Season the sauce with salt and pepper to taste and stir through the pasta.
7. Before serving, toss through the fresh herbs.