Prawn Pasta

Ingredients

• 1 onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp green chilli, finely chopped
• 180g Casa Rinaldi Bronze Die Linguine
• 2 tsp Familia Suarez Diced Garlic
• 1 ½ tbsp Bio Gustiamo Organic Sundried Tomatoes in Oil
• 125g good-quality, fresh king or tiger prawns, peeled and deveined, halved lengthways
• 1 tin Casa Rinaldi Chopped Tomatoes
• 1 tbsp Casa Rinaldi Extra Virgin Olive Oil with Chilli Pepper
• ¼ tsp sugar
• Salt and pepper

instruction

1. Cook the pasta in plenty of salted water for 8-10 minutes until al dente. Once ready, drain (reserving a cup of pasta water) and set aside. In the meantime, heat the olive oil in a frying pan over a medium heat.
2. Add the onions, garlic, and sundried tomatoes to the frying pan and cook for a couple of minutes until they start to become fragrant. Add the chilli and season with salt and pepper to taste. Continue to cook for 5 minutes until soft.
3. Add the tinned tomatoes to the pan, followed by the sugar, and give everything a good mix. Let that simmer on a medium heat for 10 minutes until the sauce has thickened.
4. Stir the prawns into the sauce and cook for a few minutes until they turn pink all over.

5. Toss the pasta and parsley through the prawns and sauce, making sure all ingredients are                 evenly combined. Serve with a lemon wedge on the side (if using), drizzling the juice over the           pasta just before eating. To drink, a glass of Campi Valerio Fannia Falanghina del Molise                    is the perfect crisp match for this light pasta dish.