Rich with Mediterranean flavors — 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 opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the 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 longer to allow the flavors to blend. Return the prawns to the pan and toss well to coat. Serve immediately.
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