1. To cook prawns, place a steamer basket over a small pan of simmering water. Place prawns in the basket and steam for about 2 minutes on both sides.
2. To make the sauce, heat olive oil in a pan. Add the tomatoes and fry over medium to high heat until soft. Squash the tomatoes with the back of a fork and reduce for 2 minutes.
3. Add the garlic and chilli and sauté for a minute. Add the verjuice and prawns.
4. Toss the sauce through the pasta and season with salt and freshly ground black pepper.
Serve with a glass of Nederburg's The Anchorman, a wooded chenin blanc with a brilliant golden hue. Hints of apricots and nectarines on the nose translate to a fresh, fruity wine on the palate with an excellent structure. Also pairs well with fish, pasta, poultry, veal and salads.
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