There was lots of panic buying in Dublin when we went into lockdown but actually we were able to get pretty much everything, except orecchiette! After four orecchiette-free months we’ve finally got our hands on some. To celebrate we really enjoyed this simple pasta dish with locally grown courgettes.
Wine Suggestion: our choice tonight was a southern Italian white from Fiano made by Michele Biancardi in Puglia. Hints of honey, white flowers and a salty tang this wine speaks of the southern sun, and fresh breezes off the Adriatic seas. Travelling in a glass, when we can’t do it yet physically.
Creamy tomato, courgette & prawn pasta – serves 4
- 1 tbsp olive oil
- 2 fat garlic cloves, thinly sliced
- 2 large or 400g baby courgettes, sliced
- 400g orecchiette pasta, or any other small pasta shape
- 2 x 400g cans cherry tomatoes
- good pinch of sugar
- 200g raw prawns, peeled
- 100g crème fraîche
- small pack basil, leaves only, torn
Heat the oil in a large pan, add the garlic and cook gently for a few minutes, then add the courgettes and cook until starting to soften.
Meanwhile, cook the orecchiette according to the timing on the pack.
Add the tomatoes, sugar and some salt and pepper to the pan, then simmer, uncovered, for about 10 minutes.
Add the prawns to the sauce and stir until they turn pink. Drain the pasta and add to the sauce along with the crème fraîche. Simmer for another couple of minutes to warm through, then add the basil before serving.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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