(Farfalle With Peppers & Raw Prawns - Our recipe)

1 medium yellow pepper (capsicum)
300 g (10 oz) fresh ripe tomatoes or one
300 g can chopped tomatoes
225 g (8 oz) small or medium raw prawns
2 tablespoons dried extra herbs and parsley
4 tablespoons olive oil
115 ml (4 fl oz - 1/2 C) dry white wine
Salt
200 g (7 oz) dried pasta (spinach farfalle)

Time:
preparation: 30 minutes
cooking: 60 minutes
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Preheat oven to 200°C (400°F). Place the pepper in a roasting pan and roast in oven for 20-30 minutes, until it begins to char, turning once. When cool, peel and halve; scrape out the seeds and cut the flesh into thin strips. Put them to one side.
Heat the oil in a non-stick frying pan, add prawns and cook over high heat until they are just tender (5-7 minutes). Remove them from the pan and add chopped tomatoes, extra herbs, parsley, salt (pepper, if wished) and wine. Simmer, uncovered, for 10-15 minutes until thick and reduced. In the last minute add the pepper to the sauce.
Meanwhile shell prawns, lay them in a dish and sprinkle lightly with salt.
Add fresh cooked farfalle and prawns to the sauce. Heat through for 1-2 minutes.
Serve immediately.