Pontine Pasta

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Dawn: Intriguing title again Andrew!

Andrew: Indeed Dawn! I invented this dish on the Italian island of Ponza using local and fresh ingredients. The prawns were bought at the harbour and were fresh out of the sea that morning. In the garden there were these round chillis that I have never seen since.

Dawn: And I suppose you are going to tell me it was eaten on a terrace by moonlight with a nice chilled Pinot Grigio?

Andrew: Yep! Something like that! Shall I get on?

Dawn: You do that while I book my holidays!


Serve 4

Long pasta of choice (this is cooked with linguine, but spaghetti or bucatini work just as well)

300g uncooked prawns

2 spring onions, finely chopped

1 clove of garlic, peeled and crushed

1 red chilli pepper-deseeded, halved and finely sliced

1/2 glass dry white wine

8-12 baby plum tomatoes

1/2 tablespoon of ricotta or cream cheese

Olive oil

Salt and pepper t season

Andrew: This dish is quickly made and the sauce will cook at the same time as the pasta, so have all your ingredients prepared and ready.


  • Bring a large pan of salted water to a boil and add the pasta-50-75g per person. Cook as per suggested cooking instructions time.
  • In a deep frying pan heat a little olive oil, then gently fry the spring onion and garlic for a minute to release the garlic aroma.
  • Add the chilli and cook for a further minute.
  • Throw in the prawns. They will quickly turn pink as they cook. Turn the prawns after a minute to ensure both sides are cooked thoroughly.
  • Add the white wine and mix in the tomatoes. Cover the pan for one minute. This will allow the tomatoes to ‘pop’ and the wine to largely evaporate.
  • Drain the pasta then add to the pan with the prawns. Mix well and stir in the ricotta.
  • Transfer to a serving bowl and serve.

Andrew: Buon appetito!

Dawn: I can’t wait to try it.

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