Ingredients
¼ cup (60ml) extra virgin olive oil
1 bunch flat leaf parsley (finely chopped)
3 garlic cloves (finely chopped)
6 anchovy fillets in oil (drained and chopped)
1 tsp dried chilli flakes (optional)
500g grape or cherry tomatoes
2 TBS tomato paste
1 cup (250ml) dry white wine (chardonnay)
20 lrg green prawns (peeled, tails intact, deveined)
25g unsalted butter
50g finely grated parmesan (plus a little extra to serve)
Method
Cook pasta as per packet instructions, drain however reserve 1/2 cup of the cooking water.
Heat the oil in a large deep frypan over medium heat. Add the parsley, garlic, anchovies, chilli if using and 1/2 tsp freshly ground pepper and cook for 30 seconds until fragrant.
Add tomatoes, stir and cook for 1-2 minutes to soften.
Add tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes, for 2-3 minutes, then add the wine and prawns, stir and return to a simmer. Cook for 2-3 minutes until prawns are just cooked through, then stir through the butter. Add the pasta and reserved water, and toss to coat.
Toss some of the parsley leaves and parmesan through the pasta and season to taste. Serve immediately with extra parmesan.
Recipe created by @elleshungry