Gamberi alla Busara (Venetian Prawns in Tomato Sauce)

This sublime gamberi alla busara recipe - or prawns in tomato sauce for the uninitiated - is summer in a bowl. Beautiful prawns cooked in a rich cherry tomato sauce, flavoured with garlic and parsley, shows off flavourful, simple Venetian cooking at its best. Serve with plenty of crusty bread to mop up the sauce.

3 Tbsp. extra-virgin olive oil
1 clove garlic, crushed and peeled
prawns, medium-sized, deveined (1 kg)
1 small onion, golden, peeled and finely chopped
dry white wine (60 mL)
cherry tomatoes, finely chopped (700 g)
1 dried chilli, crushed
fine sea salt
black pepper, freshly ground
1 handful parsley leaves, minced

Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour.

Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce.

Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season.

Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.

Serve immediately with plenty of crusty bread.