Tiger Prawn and Chorizo Spaghetti
with Fresh Vine Tomatoes
Favourite date-night restaurants - we’ve all got them. In the more heady days of his youth, Head Chef Patrick was particularly fond of a little Spanish eatery in Borough Market, where the food and the opportunity to try out a bit of foreign lingo always seemed to impress. He ended up going there so often that eventually he became best friends with the head chef and started to work in the kitchen at weekends. His favourite recipes included the beautiful Iberican combination of prawns and chorizo, which he uses here so that you can have date-night at home!
2 unit(s)
Garlic Clove
2 tbsp
Flat Leaf Parsley
120 grams
Tiger Prawns
(ContainsCrustaceans)2 unit(s)
Vine Tomatoes
180 grams
Wheat Spaghetti
(ContainsGluten)¼ tsp
Chilli Flakes
1 unit(s)
Chorizo
(ContainsMilk)1 unit(s)
Tomato Passata
Boil a large pot of water with ¼ tsp of salt for the spaghetti. Peel and finely chop the garlic. Very, very finely chop the parsley. Chop the prawns into small chunks.
Peel and chop the tomatoes into 2cm cubes.
Cook the spaghetti in the boiling water for 11 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when cooked through but with a slight hint of firmness left in the middle. When you drain the pasta, keep 3 tbsp of water in case you need to loosen up the sauce with it.
Heat 1 tbsp of olive oil in a nonstick frying pan on medium-high heat. Once hot add in the garlic and chilli flakes for 30 seconds (adjust to taste). Next, add the chorizo and cook for 2 mins. Add the prawns and cook for a further 2 mins.
Add the tomato passata to the pan and let the mixture bubble away on medium heat for 5-8 mins. Add in the chopped tomatoes and cook for another minute. Season with a pinch of salt and plenty of black pepper. Tip: If the sauce is too thick by this point, add 3 tbsp of pasta water to loosen it up.
Drain the spaghetti and tip it into the pan. Sprinkle over the parsley and toss everything together.
Serve into bowls and enjoy!