Dominique Rizzo | Bespoke Food Tours
Chili Prawn Pasta w Blistered Tomatoes, Capers & Lemon
Easy
Prep 15 min Cook 10 min
Chili Prawn Pasta w Blistered Tomatoes, Capers & Lemon… so fresh, easy and quick, and so delicious. The secret ingredient to the traditional flavours of this pasta sauce is the the addition of a good quality wine. Give yourself permission to celebrate every night with Australia’s best – Edenvale non-alcoholic wines. Low in calories and high in antioxidants so they are actually good for you. Their new Spanish Expedition Series features a premium range including a deliciously crisp and fruity Verdejo Sauvignon Blanc which I liberally splashed into this easy Chili Prawn & Tomato Pasta. If you are looking for a healthier alternative to your favourite glass of vino, try Edenvale Wines, the iconic wine flavour is still in the finished product so you can enjoy a wine experience anytime, anywhere without feeling the effects of alcohol.
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
Recipe Steps
-
- 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.
- Heat a large frypan over a moderate to high temperature and melt the butter with the olive oil.
- Add in the cherry tomatoes and cook them for 6-7 minutes until they start to colour and blister.
- 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.
- 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.
- 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.
- Before serving, toss through the fresh herbs.