MAYD
About the Recipe
A few years ago I had the most beautiful prawn paccheri at La Fontelina in Capri sat with my boyfriend lookin out to the Ocean with a large glass of Rose and recently I havn't been able to stop thinking about it. So I had a go at recreating it - sweet cherry tomatoes, prawns, asparagus, a touch of chilli… and it turned out NEARLY exactly how I remembered. Light, summery, and full of flavour - just missing the view now!!
Ingredients
Ingredients
200–250g paccheri pasta
200–250g raw king prawns, shelled and deveined
1 beef tomato, chopped
150g cherry tomatoes, halved
6–8 asparagus spears, trimmed and cut into thirds
2 garlic cloves, thinly sliced
A pinch of dried chilli flakes (optional)
Splash of dry white wine (approx. 60ml)
Extra virgin olive oil
Salt & black pepper
Fresh parsley, chopped (to serve)
Preparation
Slow-cook your tomatoesIn a large pan, heat a generous glug of olive oil over low heat. Add the chopped beef tomato and cherry tomatoes with a pinch of salt. Let them cook down slowly for 15–20 minutes, stirring occasionally, until soft and jammy.
Boil the pastaBring a large pot of salted water to the boil and cook your paccheri until just al dente. Reserve a mug of pasta water before draining.
Sauté aromatics & build flavourIn the same pan with the tomatoes, push them to one side and add a touch more olive oil if needed. Add the garlic and chilli flakes, and cook gently for 1–2 minutes until fragrant but not coloured.
Add asparagus & prawnsStir in the asparagus and cook for 3–4 minutes. Add a splash of white wine and let it reduce slightly. Then add the prawns and cook for 2–3 minutes until pink and just cooked through.
Toss everything togetherAdd the drained paccheri and a splash of the reserved pasta water. Toss well so the sauce coats the pasta and everything is glossy and combined. Season to taste with salt and pepper.
Finish & servePlate up and finish with chopped fresh parsley and an extra drizzle of olive oil. Optional: a little lemon zest or juice for freshness.