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Pangritata Linguine With Prawns, Tomato & Fresh Rocket


  1. Cook the linguine in a large pan of salted boiling water, according to pack instructions
  2. Meanwhile, heat the olive oil in a large frying pan and toss the garlic and chili on a medium heat until golden
  3. As the garlic begins to color, add the prawns and sauté for a minute
  4. Add the white wine and reduce slightly
  5. Add the Multi Use Tomato Sauce and simmer for a couple of minutes
  6. When the pasta is ready, drain and toss with the sauce.
  7. Squeeze in the lemon juice and add ¾ of the chopped rocket, correct the seasoning, divide between four plates and sprinkle with grated lemon zest, the remaining rocket leaves and top with Pangritata crumb
  8. For the Rosemary Pangritata: Blitz the ciabatta until coarse in a magi mix food processor
  9. Heat the extra virgin olive oil in a pan, add the crumb and rosemary and fry until golden and crisp