Spicy seafood fusilli

Spicy seafood fusilli

An easy-to-make pasta bake full of the punchy flavours of anchovies, capers and chilli.

By , 21 September 2015
Spicy seafood fusilli
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.75 per serving
Nutritional Info
Each 358g serving contains
  • Fat 13.5
  • Sat Fat 2.6
  • Sugar 9.2
  • Salt 3.1
  • Cals 484
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 566kJ/135kcal.
  • 250g fusilli pasta (or penne pasta)
  • 1 red onion, chopped
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 red pepper, de-seeded and diced
  • 400g can chopped tomatoes
  • ½ tsp dried chilli flakes
  • 2 tbsp tomato purée
  • 1 tbsp Asda Sweet Chilli Sauce
  • 50g can anchovies, drained, patted dry with kitchen paper and chopped
  • 100g pitted black olives, drained and sliced
  • 1 tbsp crespo capers, drained
  • 6 basil leaves, shredded
  • 200g peeled king prawns
  • 50g Asda Cracker Bites
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta for 2 minutes less than instructed, then drain.

  • Fry the onion in the oil until soft. Add the garlic and red pepper and cook for 3 minutes over a low heat.

  • Add the chopped tomatoes, chilli flakes, tomato purée, sweet chilli sauce and 4 tbsp water. Heat until simmering. Remove from the heat and add the pasta, anchovies, olives, capers, basil and prawns.

  • Put in the dish. Cover with the foil and cook in the oven for 10 minutes. Remove the foil. Crush the crackers and sprinkle them on top, then cook for a further 10 minutes.