Ingredients
300g (10oz) Pasta (fresh linguine recommended)
3 garlic cloves, crushed and finely chopped
1/2 Fennel Bulb (~1 cup), thinly sliced
½ Fresh Red Chili, thinly sliced (adjust for spice preference)
85mL (1/3 cup) White Wine
125mL (1/2 cup) Passata (plain tomato puree)
400g (14 oz) Canned Chopped Tomatoes
250ml (1 cup/8.5fl oz) Reserved Pasta Water
1 tbsp Brown Sugar
1/2 tsp Dried Thyme
Zest of 1 Lemon
400g (14 oz) Fresh Prawns, peeled and deveined

To Serve:
Fresh Basil Leaves, for serving
Fresh Chili, sliced (optional, for garnish)

Instructions
1. In a large pot, heat salted water over medium-high heat until boiling.

2. Cook the Pasta: Cook the linguine according to package instructions in the boiling water. Drain the pasta, reserving 1 cup of pasta water prior to draining. Set pasta aside in a colander and drizzle with a small amount of olive oil, tossing through to stop pasta sticking.

3. Meanwhile, heat 2 tbsp olive oil in a large pan over medium heat. Add the garlic, fennel, and sliced chilli. Sauté for 4-5 minutes, stirring occasionally, until softened.

4. Build the Sauce: Add the white wine and simmer to reduce the alcohol. Then stir in the passata, canned tomatoes, brown sugar, dried thyme, and reserved pasta water. Season with salt and pepper.

5. Add the lemon zest to the sauce and simmer for 10-15 minutes. This allows the sauce to thicken, the fennel to soften, and the flavours to meld beautifully.

6. Next, add the prawns to the simmering sauce and cook for about 2-3 minutes, turning them halfway through, until they turn pink and opaque.

7. Combine: Add the cooked pasta to the sauce and prawns. Toss together until well coated.

Serve immediately topped with fresh basil leaves and sliced chili (optional).