Pasta with Prawns and Rocket

When I eat this kind of dish, I dream of being on the Amalfi Coast, sitting in a lemon grove wearing a gorgeous summer dress and expensive sandals. But a wintry southern Victorian garden under a Golden Ash tree in my track pants and running shoes is good.


Pasta with Prawns and Rocket
slightly adapted from Jamie Oliver's Jamie's Italy
Serves 4

500g long pasta (I used fusilli lunghi)
Sea salt flakes and freshly ground black pepper
Extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
A good pinch of chilli flakes
400g peeled raw prawns
1 cup white wine
12 sun-dried tomato slices, pureed in a blender (enough to yield 2 heaped tablespoons of puree)
Zest and juice of a lemon
2 big handfuls of rocket, finely chopped.

Put a large pan of water on to boil. Once it comes to a boil, generously salt it and add the pasta. Cook the pasta according to packet instructions.

Meanwhile, put a large saucepan into a medium heat and pour in about 3 tablespoons of oil.  Add the garlic and chilli flakes and fry until the garlic start to turn golden. Add the prawns and cook until they start to turn pink - a minute or two. Add the wine and the tomato puree, turn the heat down and simmer for a few minutes.

When the pasta is al dente, take a cup of the pasta cooking water and reserve it, then drain the pasta and toss it into the saucepan with the prawns. Toss everything together with a good squeeze of lemon juice and half the rocket. Add some of the reserved cooking water if the pasta seems a bit dry. Keep tossing until everything is well mixed and you have a lovely silky sauce.

Pour the pasta onto a large serving platter and top with remaining chopped rocket, another squeeze of lemon juice and a sprinkling of pepper and lemon zest.