Bucatini with prawn fra diavolo

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied Sicilian nero d’Avola

Featured in

Oct 2017

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