Ingredients

Zafarelli Spaghettini No. 3 500g
¼ cup olive oil
2 garlic cloves, finely chopped
¼ cup basil, finely chopped
400g green prawn cutlets, deveined, tail removed and coarsely chopped
3 tbsp nduja
600g jar of tomato passata
Zest of ½ lemon

Method

1. In a pot of boiling salted water, cook pasta according to packet directions.
2. Heat olive oil in a pan over medium heat. Sauté garlic and basil until fragrant, about 1-2 minutes.
3. Add prawns and nduja, cooking for 2-3 minutes.
4. Pour in the passata, bring to a boil, then reduce heat to a simmer. Cook for 3-4 minutes, seasoning with salt and pepper to taste.
5. Strain the pasta and add it to the pan, tossing to combine with the sauce.
6. Serve immediately, finishing with a sprinkle of lemon zest on top.