Chorizo and Prawn Putenesca

Jamie Oliver, you do know what you’re doing. Although I must say I think our decision to use prawns and chorizo instead of tuna was a great idea. As Jamie said, even if you don’t like capers and anchovies put them in because they melt into the sauce to make it amazing!

Chorizo and Prawn Putenesca


  • Spaghetti
  • 500ml tomato purée/ passata
  • 2 generous tsp capers
  • 4 anchovies
  • 2 cloves garlic, crushed
  • 1/2 cup Continental parsley
  • Olive oil
  • Salt and pepper
  • 1/2 kilo green prawns, peeled
  • 1 chorizo
  • Dried chilli/ flakes
  • 8 kalamatra olives


  1. Salt a large saucepan of water and cook spaghetti.
  2. Crush the garlic and add to a hot pan with olive oil, dried chilli, capers and anchovies.
  3. Finely chop the parsley stems and roughly chop the leaves. Add the stems to the pan.
  4. Chop the chorizo into circles and add to the pan until they crisp up.
  5. Add passata and bring to a simmer.
  6. Add prawns and olives and simmer for 2-3 minutes.
  7. Use tongs to transfer pasta to sauce and toss.
  8. Add 1/2 -1 1/2 cups of the pasta water to the sauce to thin it.
  9. Toss and serve. Enjoy!

So the leftovers may have slightly less chorizo in them after I may have scouted the top of the dish for it, but I’m sure they’ll be amazing anyway! An easy and beautifully flavourful dish.


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