Bucatini with prawn fra diavolo
SERVES 4 // PREP TIME 15 MINS // COOK 45 MINS
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
1 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.
2 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.
3 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. Wine suggestion Full-bodied Sicilian nero d’Avola.