Arrabbiata Prawns with Burst Cherry Tomatoes

- 1 jar (570ml) Amola Arrabbiata Pasta Sauce*
- 1 lb Large Tiger Prawns (peeled and deveined, tail-on)
- 1 pint Cherry tomatoes (kept whole)
- 1 Large leek (white and light green parts only, thinly sliced)
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- Optional: A pinch of Black Truffle Salt for finishing
- 1 lb High-quality Linguine or Spaghetti*

*Available from Well Seasoned

1. Sauté the Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the sliced leeks and sauté for 3–4 minutes until softened and fragrant.
2. Burst the Tomatoes: Add the whole cherry tomatoes to the pan. Cook for 5 minutes, shaking the pan occasionally, until the skins begin to blister and pop.
3. Deglaze: Pour in the white wine and let it reduce by half, scraping the bottom of the pan to incorporate the leek and tomato flavors.
4. The Sauce: Pour in the full jar of Amola Arrabbiata Sauce. Bring to a gentle simmer.
5. Cook the Seafood: Add the prawns directly into the simmering sauce. Cook for 2–3 minutes per side until they turn opaque and pink. Do not overcook.
6. Combine: Toss in your al dente pasta along with a splash of the pasta cooking water. Stir gently to coat every strand in the spicy, tomato-rich sauce.
7. Gourmet Finish: Plate the pasta and top with the prawns and burst tomatoes. For a final luxury touch, sprinkle a tiny pinch of Black Truffle Salt over the top before serving to add an earthy depth that complements the heat.