Prawn Diablo

  • Prep: 10m
  • Cook: 15m
  • Serves: 4

A deliciously spicy dish using Tarantella Passata that is quick to make but packs a flavourful punch! You can adjust the chilli to taste - make it milder or spicier as you prefer.


  1. Heat the oil in a large saucepan and fry the onion for 4-5 minutes.
  2. Add the pepper and fry for another 4-5 minutes.
  3. Add the garlic and fry for a few seconds, then stir in the wine and boil for 2 minutes to reduce slightly.
  4. Add the Passata and bring back to the boil, stirring, then reduce the heat and simmer for 5 minutes.
  5. Add the prawns and stir for 30 seconds until warmed through.
  6. Finally, stir in the chilli and Worcestershire sauces and serve scattered with basil.


All to be sourced organic where possible

  • 2 tbsp olive oil
  • 1 onion, chopped (180g)
  • 1 red pepper, deseeded and sliced (180g)
  • 3 garlic cloves, finely chopped
  • 120ml dry white wine
  • 200g Tarantella Organic Tomato Passata
  • 450g shelled and cooked tiger prawns
  • 2 tbsp chilli sauce
  • 2 tsp Worcestershire sauce
  • Basil, to serve

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