Bu­ca­tini with prawn fra di­avolo


Gourmet Traveller (Australia) - - Food -

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


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.

Bu­ca­tini White plate from Elph Store.

Text page Bowl (bot­tom in stack) from Brett

Stone, black bowl (mid­dle in stack) from Peter’s of Kens­ing­ton. Stan­ley Rogers cut­lery from Peter’s of Kens­ing­ton.

All other props stylist’s own. Stockists p175.

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