Pangritata Linguine With Prawns, Tomato & Fresh Rocket

Method

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