BUCATINI WITH PRAWN FRA DIAVOLO

Prep time 15 mins Cooking time 45 mins Serves 4

INGREDIENTS

400g dried bucatini

1 tbsp olive oil

300g peeled and cleaned uncooked prawns, halved lengthways

2 tsp tomato paste

2 tsp oregano

Dried chilli flakes, to serve

FRA DIAVOLO SAUCE

800g mixed cherry tomatoes, halved if large

4 garlic cloves, bruised

3 red bird’seye chillies, coarsely chopped 200 ml extra-virgin olive oil

1 oregano sprig

METHOD

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 mins. 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.

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, 7-9 mins. 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.

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 mins. Add to pasta, adjust seasoning and serve scattered with a pinch of chilli flakes.