- Bring a large pot of well salted water to the boil & cook the pasta for 12 minutes or so until its done to your liking.
- In a very hot pan with a touch of oil sear the courgettes seasoned with salt & pepper for 2 minutes or so to char slightly, remove onto a dish & set aside.
- In the same pan on a high heat sear the prawn & monkfish with a little seasoning for 1 minute or so & then add the puttanesca sauce & simmer gently for 3 minutes or so to cook the seafood.
- When the pasta is done drain & quickly place into a bowl with the courgettes & rosemary oil, season to taste & toss around to coat all ingredients.
- Share the puttanesca between 2 warm serving bowls, top the rigatone with the parmesan crumb & enjoy with some crusty bread.
ENSURE FOOD IS PIPING HOT THROUGHOUT