In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night too!
Flat Leaf Parsley
Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Chop the vine tomato into 2cm cubes.
Add the spaghetti to your pan of boiling water and cook for 11 mins or until ‘al dente’. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain the pasta in a colander (keep a little of the pasta water to one side in case the sauce is too thick) and drizzle with a little oil to stop it sticking together.
Meanwhile, heat a little oil in a frying pan on medium-high heat. Add the chorizo and stir-fry until slightly crispy, 3 mins,
Add the garlic and a small pinch of chilli flakes. Cook for 30 seconds. TIP: Some like it hot, but if that's not you then go easy on the chilli! Add the prawns. Stir together and cook for a further 2-3 mins.
Pour in the tomato passata. Let the mixture simmer on medium heat for 5 mins. Add the vine tomato. Cook for 1 minute more. Season with a pinch of salt and plenty of black pepper. TIP: The prawns are cooked when pink on the outside and opaque all the way through.
Drain the pasta in a colander and add it to the pan with the sauce. TIP: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Toss everything together. Divide between bowls and finish with a sprinkling of parsley. Enjoy!