PASTA WITH PRAWNS & ZUCCHINI FLOWERS

Ingredients

• 7 oz short pasta (such as fusilli or casarecce)
• 1 (14 oz) can La Fonte Pelati Gialli (Italian Yellow Whole Peeled Tomatoes)
• 8–10 raw prawns, peeled and deveined
• 6–8 zucchini flowers, cleaned and roughly torn
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 garlic clove, lightly crushed
• Sea salt and freshly ground black pepper

Method

• Bring a pot of salted water to a boil and cook the pasta until al dente.
• Meanwhile, heat the EVOO in a pan over medium heat. Add the garlic and cook gently, then remove it.
• Add the prawns and cook briefly for 1–2 minutes until just turning pink.
• Add the La Fonte Pelati Gialli, gently breaking them up. Season lightly and let simmer for 5–6 minutes.
• Add the zucchini flowers and cook for another minute until just softened.
• Drain the pasta and add it to the sauce. Toss gently to coat.

Serving Suggestions

Serve immediately with a drizzle of EVOO and a touch of black pepper.

In Italian cooking, yellow tomatoes are often used for lighter, more delicate dishes - especially with seafood - creating a sauce that enhances rather than overpowers the ingredients.