Indulgent Prawn & Fresh Fettuccine Puttanesca

• Meanwhile, boil the kettle.
• Thinly slice half the garlic.
• Roughly chop Kalamata olives (see ingredients). 

• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt.
• Cook egg fettuccine over high heat until ‘al dente’, 
2 minutes.
• Reserve pasta water (see ingredients). Drain 
fettuccine, then return to saucepan and drizzle with 
olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.  

• When tomatoes have 5 minutes remaining, heat 
a large frying pan over medium-high heat with a 
generous drizzle of olive oil.
• Cook tail-on prawns, tossing, until pink and starting 
to curl up, 3-4 minutes.
• Add olives, capers (see ingredients), a pinch of 
chilli flakes (if using) and sliced garlic and cook 
until fragrant, 1 minute.
• Stir in tomato sugo until warmed through,  
1 minute.
• Remove from heat, then add cooked fettuccine and 
the reserved pasta water. Toss until well combined. 
Season to taste with salt and pepper.

• Place sliced sourdough directly on wire racks  
in oven. Bake until golden and heated through,  
5 minutes.
• Rub with remaining garlic and drizzle with olive oil.
• Top each slice of sourdough with blistered 
tomatoes and lightly crush with a fork. 
• Season generously with pepper and drizzle with 
balsamic vinegar.