Prawns in a smoky anchovy tomato sauce

Name: Prawns in a smoky anchovy tomato sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings

Posted: 07/04/2025Updated: 07/04/2025

Anchovies and smoked paprika simmered with a spicy tomato sauce, and tossed with prawns.

This sauce can be served with a variety of different bases such as pasta, bread, rice and grains.

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Preparation: 5 minutesCooking: 30 minutes

Ingredients

Adjust servings: Servings

6 Anchovy fillets
2 Shallots
4 cloves Garlic
3 teaspoons Smoked paprika
0.5 teaspoon Chilli flakes
0.5 teaspoon Dried oregano
100 millilitres Dry white wine
2 tablespoons Tomato purée
500 millilitres Passata
Parmesan rind (optional)
1 teaspoon White sugar
250 grams King prawns
1 handful Fresh parsley
0.5 Lemon
1 teaspoon Salt
1 teaspoon Ground black pepper
2 tablespoons Olive oil
400 grams Pasta

Instructions

Cook the pasta in well-salted water until al dente. Reserve a cup of the pasta water before draining (if not serving with pasta use an equal amount of stock).
In a large pan over medium heat, warm the olive oil. Add anchovies and stir until they've melted into the oil.
Stir in the finely diced shallots and cook for 5–7 minutes until soft and golden. Add the garlic, smoked paprika, dried oregano, and chilli flakes. Cook for 1 minute until fragrant.
Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly.
Stir in the tomato purée and cook for another minute. Add the passata, Parmesan rind and white sugar (also stock if using instead of pasta water). Simmer for 15 minutes on medium-low heat, stirring occasionally, until thickened.
In the last 3 minutes of cooking, add the raw king prawns. Remove the Parmesan rind.
Add the cooked pasta to the sauce with a splash of reserved pasta water to help it cling. Toss well. Add lemon juice and chopped parsley. Adjust seasoning with salt and pepper.

My notes

Cooking tips

Prawns: Pay attention to the prawns to not overcook them, as prawns can become rubbery if left too long in the sauce. Cook until prawns turn pink and opaque. If using frozen prawns, thaw them thoroughly and pat them dry to avoid excess moisture in the pan.
Adjust sweetness: If the tomatoes taste too sour, add just a pinch of sugar. It helps round out the acidity without making the sauce overly sweet.

Alternative ingredients

Instead of prawns, salami can complement the tomato sauce very well. Fry until slightly crispy before adding to the sauce at the end. Chicken can also work well.
Fish sauce can be used instead of anchovies. Add with the tomato purée.
Use capers. These offer a tangy, salty bite that can somewhat replace anchovies in the sauce.
Smoked paprika is preferable but either regular or sweet paprika will taste great too.
Either red or brown onions can be used instead of shallots.
Canned crushed tomatoes are a great substitute for passata if you need something thicker with a bit of texture. Simmer a bit longer to achieve the same consistency.

Storage instructions

Allow the pasta and sauce to cool to room temperature before storing it to prevent condensation. If possible store the pasta and sauce separately.

Refrigeration: Store leftovers in airtight containers in the fridge within two hours of cooking for safety. It should keep for 2-3 days (or 1-2 days for the prawns).
Freezing: The sauce can be frozen separately in an airtight container or freezer bag for up to 2-3 months. Do not freeze the pasta as it will become mushy when thawed and re-heated. Similarly do not freeze cooked prawns.

Re-heating instructions

Thaw the sauce overnight in the fridge before re-heating.

Stove: Re-heat on a low heat to prevent the prawns (if included) from overcooking. Stir occasionally, and add a little water or reserved pasta water if the sauce has thickened too much.
Microwave: Cover the container loosely with a microwave-safe lid or paper towel to prevent splattering and ensure even heating. Stir halfway through.

Nutrition and dietary facts

(Per serving) Calories: 852kcal (38%), Protein: 35.4g (59%), Fat: 6.2g (8%), Saturated fat: 1.3g (9%), Carbohydrates: 167g (61%), Sugars: 9.8g (39%), Fibre: 13.6g (45%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.