1 onion finely diced
4 cloves garlic thinly sliced
½ cup dry white wine
575 g tomato and garlic pasta sauce
½ cup pitted Kalamata olives or green olives halved
500 g frozen raw king prawns, peeled tails off thawed
2 tbsp chopped fresh oregano
- Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add the onion and cook for 3-4 min or until soft. Add garlic and cook for a further 1 min.
- Pour in the wine and allow it to reduce by half, then add the pasta sauce and olives. Bring to the boil then reduce heat to low. Stir in the frozen prawns and simmer for 4-5 min or until cooked through.
- Add the chopped oregano and season with pepper to taste. Serve prawns with risoni. Garnish with fresh oregano leaves.