Prawns puttanesca

Olives, anchovies and capers give this sauce a Mediterranean flavor that goes well with pasta and shrimp.

Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes and has a vibrant, fresh taste. Serve over pasta.

Ingredients (Serves 4)

1 tablespoon olive oil
1 1/4 pounds prawns (about 16 large shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
2 tablespoons dry white wine
4 tomatoes, peeled and seeded, then diced (about 2 1/2 cups)
1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
3 cloves garlic, minced
1/4 cup chopped pitted Nicoise olives
1 tablespoon capers, rinsed and chopped
2 anchovy fillets, rinsed and finely chopped
1 tablespoon grated lemon zest
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh basil
1/2 teaspoon red pepper flakes (optional)

Directions

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the prawns sprinkle with the black pepper, and cook for about 3 minutes. Turn the prawns and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.

Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.

Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the prawns to the pan and toss well to coat. Serve immediately.