200 grams
Spaghetti
60 grams
Diced Chorizo
150 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Garlic Clove
1 carton(s)
Finely Chopped Tomatoes with Basil
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).
Add the spaghetti to your pan of boiling water and cook for 8 mins. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.
Meanwhile, heat a splash of olive oil in a frying pan on medium-high heat. Add the chorizo and cook until golden and the chorizo has released its fragrant oils.
Add the garlic to the pan. Cook for 2 mins and then add the prawns. Cook for a further 2-3 mins.
Pour in the tomato passata. Let the mixture simmer on medium heat for 5 mins. Cook for 1 minute more. Season with a pinch of salt and plenty of black pepper. IMPORTANT: 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.