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Tomato & spinach bucatini with prawns
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1 tbsp cold pressed rapeseed oil, plus extra to drizzle
2 garlic cloves, crushed
2 tbsp double concentrated tomato purée
1 tsp Cooks’ Ingredients Wild Oregano
400g can chopped tomatoes
1 tsp clear honey
150g Waitrose & Partners No.1 Bucatini (or spaghetti)
300g baby spinach
150g pack Duchy Organic Cooked King Prawns
3 tbsp freshly grated parmigiano reggiano
1. Heat the oil in a wide pan, then add the garlic. Sizzle for 30 seconds until fragrant. Add the tomato purée and oregano and cook for 1 minute, or until the purée is turning burnished orange and smells sweet. Add the tomatoes, ½ a can of water and the honey; season. Simmer for 10-12 minutes until rich and thick. Taste; if it seems acidic, add a squeeze more honey.
2. Bring a large pan of salted water to the boil, then add the pasta. Return to the boil, then cook for 10 minutes or until al dente. Drain, reserving a cup of the cooking water. Meanwhile, put the spinach in a large colander, pour over boiling water from the kettle until wilted, then rinse with cold water. Squeeze out the excess water and drain on kitchen paper.
3. Add the prawns and spinach to the pasta sauce, then simmer until warmed through. Toss the pasta into the sauce, along with 2 tbsp water to loosen, and ½ the grated cheese. Transfer to warmed pasta bowls; finish with a little more cheese, serving a crispy green salad alongside, if liked.
For even more flavour, add a handful of pitted olives to the recipe as the sauce is simmering.
This recipe appeared within the November 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2019.