Gamberi alla busara (prawns with cherry tomato sauce)

Method

1. Heat the oil in a large frying pan over a medium-high heat. Add the prawns and fry for a few minutes, tossing regularly. They shouldn’t be cooked through at this point; you’re just flavouring the oil. Lift the prawns onto a plate, leaving as much oil in the pan as you can.

2. Turn the heat down to medium, then add the garlic and chilli. Cook for 30 seconds, then add the tomatoes and wine. Turn the heat up to high and simmer for 10 minutes or until the tomatoes have collapsed and the sauce has reduced. Season with salt and pepper. Add the prawns, cover, then simmer for 5 minutes until the prawns are cooked through. Sprinkle with parsley to serve.