- 455 g dried spaghetti
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- 1-2 dried red chillies, crumbled
- 400 g peeled raw prawns, from sustainable sources, ask your fishmonger
- 1 small wineglass white wine
- 2 heaped tablespoons sun-sried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
- 1 lemon, juice and zest of
- 2 handfuls rocket, roughly chopped
This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days, so it's a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you'll be laughing. PS If using frozen prawns, make sure they're thawed out.
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.