- 2 tins of italian tomatoes
- 1 dessert spoon of tomato puree
- 1/2 glass of wine
- 2 finely chopped shallots
- 3 dessert spoons of good quality fine capers – rinsed
- 100 ml cream
- 500 g (7 large prawns per person) of good quality locally sourced prawns (if possible) – shelled and deveined
- sea salt
- handful of chopped flat leaf parsley
- 1 tsp sugar
- olive oil
- sufficient linguini for four people
- Heat a good glug of olive oil in a wide frying pan, large enough to hold two tins of tomatoes.
- Fry shallot on a low heat until translucent.
- Add tomato puree and fry for a few minutes – this softens the flavour and cooks the tomato. Raw puree is harsh so this is an important step.
- Increase the heat and add the wine. Reduce until almost all of the liquid has evaporated.
- Once the liquid has reduced add the tins of tomatoes, a good pinch of sea salt, sugar and capers and simmer for 10 minutes.
- Meanwhile add the linguini to a pot of boiling salted water and cook according to the packet instructions.
- While the pasta is cooking, place a frying pan on a medium high heat and fry the prawns for 2 minutes on each side or until cooked through.
- Once prawns are cooked add to sauce, along with cream and stir to combine. Taste the sauce and adjust the seasoning adding more sugar, salt and pepper as necessary.
- Drain the pasta once cooked, pour over sauce and toss until combined.
- Divide the pasta between four plates and serve with a sprinkling of chopped chives and parsley.
Mary's tips: You can add more or less cream to this dish depending on how rich you would like the sauce. I try to keep the cream content at a minimum to make it healthier. Sugar is the hidden ingredient in so many tomato dishes. Be careful not to add too much but a little really does enhance the natural sweetness and flavour of the tomatoes.