The half-spiral, half-shell shape of this pasta makes it the ideal match for the chunkiness of this sauce, cupping the little pieces of prawn perfectly. Tomatoes and light white wine are a late-summer match made in heaven, proving that pasta isn't only cold-weather comfort food.
- 2 tbsp olive oil
- ½ small Spanish onion, diced
- 2 garlic cloves, finely chopped
- ½ long red chilli, thinly sliced
- 150 ml dry white wine
- 500 gm mixed cherry tomatoes, halved
- 10 peeled uncooked prawns (about 200gm), coarsely chopped
- 400 gm dried Vesuvio or another shell-shaped pasta
- To serve: lemon wedges
- 50 ml olive oil
- 70 gm coarse sourdough breadcrumbs
- 1 long red chilli, finely chopped
- 1 garlic clove, finely chopped
- Finely grated rind of 1 lemon
- 1For chilli pangrattato, heat oil in a large frying pan over medium-high heat, add breadcrumbs and fry, stirring occasionally, until golden brown and evenly toasted (4-5 minutes). Add chilli, garlic and lemon rind, stir until fragrant (1 minute), season to taste and set aside.
- 2Heat oil in a saucepan over medium-high heat, add onion, garlic and chilli and sauté until tender (5-6 minutes). Add wine, bring to a simmer, add tomatoes, season to taste and simmer, stirring occasionally, until tomato breaks down and sauce is slightly thickened (5-6 minutes). Stir in prawns, simmer until opaque (1-2 minutes), then season to taste.
- 3Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving a little of the pasta water in the pan, return pasta to pan, add sauce plus pasta water as necessary and toss to combine. Serve scattered with chilli pangrattato and lemon wedges.
Drink Suggestion: Dry pale-pink sangiovese rosato. Drink suggestion by Max Allen