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
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.