Orecchiette With Prawn, Chorizo, Olives And Chilli

Have dinner ready in no time with this super tasty fasta pasta!
By Elle Vernon
Photography Andre Martin • Food Styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Orecchiette With Prawn, Chorizo, Olives And Chilli

Orecchiette With Prawn, Chorizo, Olives And Chilli

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  • 400 g 400 orecchiette pasta

  • 2 Tbsp 2 extra virgin olive oil, plus extra to serve

  • 1 1 red onion, thinly sliced

  • 4 cloves 4 garlic, thinly sliced

  • 250 g 250 chorizo, cut into 1cm cubes

  • 500 g 500 green (raw) prawn cutlets

  • 1 cup 1 pitted marinated olives

  • 3 Tbsp 3 tomato paste

  • 4 handfuls 4 baby rocket leaves

  • Finely chopped red chilli, to serve

  • 1 1 lemon


  • Bring a large pot of salted water to the boil. Add orecchiette, stir and cook according to packet instructions.
  • Meanwhile, heat oil in a large non-stick frying pan over high heat. Add onion, garlic and chorizo. Cook for 5 minutes, stirring occasionally, until chorizo and onion are light golden. Stir in prawns and cook for a further 5 minutes until prawns are just cooked through. Stir in olives and paste, coating prawns in the pan sauce, then stir in half the rocket.
  • Drain orecchiette one minute before the suggested time, reserving 1 cup of the pasta water. Add drained pasta to the prawn mixture in the frying pan and toss to coat. Continue to cook over medium heat for the final minute until pasta is al dente, stirring occasionally, adding pasta water as desired to help loosen the sauce.
  • Serve drizzled with a little extra olive oil, remaining rocket and a little scatter of chilli. Finely grate over the zest of half a lemon, then slice the zested lemon into wedges and serve on the side.

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Prawn tales

  • ‘Green’ just means raw or uncooked when describing a prawn. And the term ‘cutlet’, in this instance, means the prawns are peeled, but with their tails still on.
  • If you would prefer not to have to contend with the tails when eating, simply purchase prawn meat – or buy whole green prawns and peel and devein them yourself.

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