serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Pasta With Punch
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 garlic cloves, roughly chopped
- 1 bird's eye chilli
- 1 long red chilli
- ¼ cup extra-virgin olive oil
- ¼ cup white wine
- 500 ml tomato passata
- 1 tbsp tomato sauce (ketchup)
- 1 tbsp fish sauce
- salt and black pepper, to season
- 500 g orecchiette pasta
- 250 g raw prawn meat, roughly chopped
- 50 g salted butter, diced
- 1 handful basil leaves
- 2 tbsp finely chopped flat-leaf parsley
Instructions
- Pound the garlic and chillies together to a coarse paste. Heat a wok over low-medium heat and add the oil. Fry the paste for about 5 minutes until fragrant and just before the garlic starts to brown, add the white wine and bring to a simmer. Simmer for a minute, then add the passata, tomato sauce and fish sauce. Season well with salt and pepper and bring to a simmer. Cover and simmer for 10 minutes.
- Bring a large pot of water to a boil and add salt. Cook the orecchiette according to packet directions, checking the pasta two minutes before the end of the cooking time.
- Strain the pasta when al dente and add to the sauce mixture with about ¼ cup of the pasta water, the prawn meat and the butter. Toss to emulsify the butter and pasta water with the sauce, then toss through the basil and parsley.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pasta With Punch
