Black pasta is my new passion. When I say new I really mean that I’ve liked it for a long time but had forgotten about it.
Teaching last week at Cucina Caldesi I made some pasta with a fresh prawn and cherry tomato sauce and it was excellent. I just had not remembered how silky the pasta is and how toothsome. To make the sauce you sweat onions and garlic in plenty of olive oil then add halved cherry tomatoes. Simmer till everything is quite reduced and then add a large glass of white wine. Simmer again crumbling in some dried chilli and adding salt and pepper.
The raw prawns are added immediately before you drain the pasta so they only just cook through. But the true glory of this dish is the pasta.