Spaghetti Puttanesca with Prawns

Method

1. Prepare the ingredients: crush the garlic clove, remove the skin and green germ if present. Wash and dry the parsley, chop the leaves. If using green olives, slice them; if using black olives, leave them whole. Quarter the cherry tomatoes. Chop the chilli to taste.
2. Clean the prawns: remove the heads and shells. Using a small knife, make a shallow cut along the back and remove the black intestinal vein.
3. Heat a large pan with extra virgin olive oil. Add the garlic and chilli and sauté until fragrant.
4. Add the capers, anchovy fillets and olives. Sauté for 1-1.5 minutes until aromatic.
5. Add the quartered cherry tomatoes, season with salt and pepper. Cook over medium heat until the tomatoes release their juices and start to soften.
6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
7. When the tomatoes have wilted, move the pan to a low heat. Add a splash of pasta water if it becomes too dry.
8. About 3 minutes before the pasta is done, add the prawns to the pan and raise the heat to high. Cook for about 2 minutes until the prawns turn opaque and curl.
9. Add a ladle of pasta water to the pan, then drain the spaghetti (reserving some pasta water) and transfer it to the pan.
10. Toss everything over high heat. Sprinkle with oregano, then turn off the heat.
11. Add the fresh chopped parsley and a drizzle of raw extra virgin olive oil. Toss well to emulsify.
12. Serve immediately.