Heat a splash of olive oil over medium heat. Add onion and cook for 3 – 4 minutes. Add 1 garlic clove and fennel and stir for 2 – 3 minutes. Add Riesling and allow to heat for 2 – 3 minutes. Add chopped cherry tomatoes and tomato passata. Bring to the boil, then simmer for 10- 12 minutes.
Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth.
Cook pasta according to packet instructions.
Meanwhile, heat a splash olive oil in a large pan over high heat. Add remaining garlic and chilli and stir. Add chopped prawns and cook for 1 minute. Then pour the sauce in the pan and add 1 teaspoon lemon rind and bring to a simmer.
Once the pasta is cooked, drain cooked pasta and place it on top of the sauce. Mix to combine and remove from heat.
Divide mixture between bowls and top with a squeeze of lemon and a drizzle of extra virgin olive oil. Serve with a handful of rocket or a side salad.
Notes
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