Gamberi alla busara

6
30 minutes

Ingredients

Gamberi alla busara

  • 3 tbsp of extra virgin olive oil
  • 1 garlic clove, crushed and peeled
  • 1kg prawns, medium-sized, deveined
  • 1 small onion, golden, peeled and finely chopped
  • 60ml of dry white wine
  • 700g of cherry tomatoes, finely chopped
  • 1 dried chilli, crushed
  • fine sea salt
  • freshly ground black pepper
  • 1 handful of parsley leaves, minced

Method

1
Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
2
Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
3
Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
4
Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sautée for about five more minutes, then remove from the heat and sprinkle with parsley
5
Serve immediately with plenty of crusty bread