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, reservinga 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.