Bucatini with prawn fra diavolo

AT A GLANCE

  • Serves 4 people

The long strands of bucatini are pierced, which helps them absorb the sauce. The classic pairing is with all'Amatriciana. We've added prawns to a tomato sauce spiked with the chilli.

  • 400 gm dried bucatini
  • 1 tbsp olive oil
  • 300 gm peeled and cleaned uncooked prawns, halved lengthways
  • 2 tsp tomato paste
  • 2 tsp oregano
  • Dried chilli flakes, to serve
  •  
  • Fra diavolo sauce
  • 800 gm mixed cherry tomatoes, halved if large
  • 4 garlic cloves, bruised
  • 3 red birdseye chillies, coarsely chopped
  • 200 ml extra-virgin olive oil
  • 1 oregano sprig
01   For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes). Transfer a large spoonful of tomatoes to a plate and discard oregano sprig. Pulse remaining mixture in a food processor to your preferred consistency. Season to taste and keep warm.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-9 minutes). Drain, reserving a little pasta water, then return pasta to pan with sauce and 1-2 tbsp reserved water to loosen. Add the reserved tomatoes, season to taste, toss to combine and keep warm.
03   Heat oil in a frying pan over high heat. Add prawns, tomato paste and oregano, and stir occasionally until prawns are just cooked (2-3 minutes). Add to pasta, adjust seasoning and serve scattered with a pinch of chilli flakes.

Topics:

ITALIAN, MAIN, TOMATOES, CHILLIES, BUCATINI, SPRING, PRAWNS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

FULL-BODIED SICILIAN NERO D’AVOLA , suggested by MAX ALLEN

FEATURED IN

Oct 2017

Oct 2017

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