Prawn Pasta in Tomato Sauce

Ingredients

• 400g spaghetti or linguine
• 500g raw prawns, peeled and deveined
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml white wine
• 1 tsp dried oregano
• ½ tsp red chilli flakes
• 1 tsp sugar
• 100ml extra virgin olive oil
• 200g feta cheese, crumbled
• Large bunch fresh parsley, chopped
• Large bunch fresh basil, torn
• Salt and black pepper to taste
• 2 tbsp ouzo (optional)

Method

1. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and cook for 5-6 minutes until softened.

2. Add the garlic and chilli flakes, and cook for 1 minute until fragrant.

3. Pour in the white wine and let it bubble for 2-3 minutes to reduce. If using ouzo, add it now and let it flame briefly.

4. Add the chopped tomatoes, tomato purée, oregano, sugar, salt, and pepper. Stir well and bring to a simmer.

5. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the flavours have concentrated.

6. While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

7. Add the prawns to the tomato sauce and cook for 3-4 minutes until they turn pink and are just cooked through. Don't overcook or they'll become rubbery.

8. Add the drained pasta to the pan with the prawns and sauce. Toss well to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.

9. Remove from heat and add most of the fresh parsley and basil. Toss again.

10. Divide among serving plates or bowls. Top each portion with crumbled feta cheese and garnish with the remaining herbs. Serve immediately with crusty bread and a Greek salad. This dish combines the best of Greek and Italian influences - the sweetness of the tomatoes, the brininess of the prawns, and the tangy saltiness of feta create perfect harmony.