Rich with Mediterranean flavors such as olives, anchovies and capers, this sauce cooks in 5 minutes and has a vibrant, fresh taste. Serve over pasta.
In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the prawns, sprinkle with the black pepper and cook for about 3 minutes. Turn the prawns and cook until cooked through and pink, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the fresh tomatoes, sun-dried tomatoes and garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.
Add all the remaining ingredients and cook for about 2 minutes to allow the flavors to blend. Return the prawns to the pan and toss well to coat. Serve right away.
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