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Olives, anchovies and capers give this sauce a Mediterranean flavor that goes well with pasta and shrimp.

Serves 4

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.

• 1 tablespoon olive oil
• 1 1/4 pounds prawns (about 16 large shrimp), peeled and deveined
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons dry white wine
• 4 tomatoes, peeled and seeded, then diced (about 2 1/2 cups)
• 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup chopped pitted Nicoise olives
• 1 tablespoon capers, rinsed and chopped
• 2 anchovy fillets, rinsed and finely chopped
• 1 tablespoon grated lemon zest
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon red pepper flakes (optional)

DASH Eating Plan Servings

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Nutritional analysis per serving