P R A W N P A C C H E R I - A R E C I P E T O S A V E Feeds 4 Prep time -5 mins Cooking time – 15 minutes Ingredients- good glug olive oil 1 white onion, diced 4 cloves of garlic, crushed, sliced 16-20 cherry tomatoes 200ml white wine good splash of Pernod (optional, add extra sweetness) 16-20 kind prawns, shelled generous sprinkle of sea salt flakes + freshly ground black pepper finish with- zest of one lemon, plus a little juice good glug EVOO 500g Paccheri Instructions – Bring a large pan of generously salted water to the boil for the pasta- cook as per instructions, or until al dente. For the sauce- Place a large pan over a medium heat, once hot add olive oil followed by the onions and garlic, cook until translucent over a medium heat, 5-6 minutes. Increase the heat, add in your cherry tomatoes followed by the wine (and Pernod if using) and allow to boil for 2-3 minutes, cooking off the alcohol. Cover with a lid and cook for a further 5 minutes, mush the cherry tomatoes using the back of your spoon then add in the prawns, cooking until no longer translucent. Once the pasta is cooked spoon directly into sauce, transferring a little of the pasta water also. Add seasoning, zest and finish with Extra virgin olive oil. Taste and adjust seasoning to your preference (I love to go large on the black pepper and zest). Serve.