Curly Fettuccine with Prawns Diavolo

Ingredients

1 pkt San Remo Curly Fettuccine

¼ cup olive oil

3 garlic cloves, finely chopped

300g Spencer Gulf prawns, peeled, de-veined and coarsely chopped

3 birds-eye chillies, finely chopped

¼ cup basil, chopped finely

1 x 600g jar of tomato passata

Method

Cook pasta as per packet directions.

Heat olive oil in pan over medium heat, sauté garlic and basil until fragrant (1-2 minutes).

Then add prawns and chillies and stir until just starting to turn opaque (1 minute).

Add passata bring to a simmer, cook for 3 to 4mins.

Strain pasta and add to pan. Toss through sauce.

Season with salt n pepper.