Gamberoni al pomodoro
Dig into these prawns in tomato sauce with your fingers, keeping a finger bowl filled with water close to hand so things don’t get too messy. Serve with fresh, rustic bread or pasta to make more substantial.
➤ Serves 2 ➤ Preparation 5 minutes ➤ Cooking 15 minutes
500g fresh, raw, shell-on large prawns
2 tbsp olive oil
1 clove garlic, peeled, chopped
100ml passata
sea salt and freshly milled black pepper
5 leaves of fresh basil, torn into small pieces
Give the prawns a quick rinse in cold fresh water and then pat them dry. Heat the olive oil in a large, deep frying pan with the garlic. Fry for about 5 minutes, then add the passata and stir.
Cover and simmer for about 5 minutes, then add the prawns and sprinkle generously with salt and pepper.
Stir constantly, and cook the prawns over a high heat for about 5 minutes, depending upon how large they are. Cover with a lid and take off the heat.
Leave to stand for about 3 minutes, then tip out onto a platter, sprinkle with the basil and serve immediately or once cooled to room temperature.
