|Fusilli Lunghi is my new favourite pasta shape|
I boiled my pasta - fusilli lunghi, spaghetti-length curly tubes - and in the few moments while it drained I melted a 100g chunk of nduja in the pot with a packet of large, peeled, raw prawns and a punnet of halved cherry tomatoes. Then I tossed the pasta back through it. Incredibly speedy and an extraordinary amount of flavour for so few ingredients.
Just the thing for the penultimate Presto Pasta Nights this week. It's being hosted by Kirsten at From Kirsten's Kitchen To Yours, as ever under the auspices of Ruth at Once Upon A Feast. Now I just have to come up with something amazing for the very last one.