250 gm of linguine (quality dried pasta like De Cecco or top of the range – Martelli)
2 packets of vine ripened cherry truss tomatoes (very ripe – about 400 gm)
16 – 20 green prawns depending on size (cleaned with tails on)
1 tsp dried chilli flakes (peperoncino – from your local deli)
3 cloves of garlic (chopped fine-ish)
4 tbsp extra virgin olive oil (we love Joseph First Run Olive Oil by Primo Estate)
pepper and salt to highlight flavours.
In a baking tray, place tomatoes (still on their stalks) with 2 tbs of olive oil, salt and cracked black pepper over tomatoes. Bake at 200 degrees celsius for 20 minutes or until skins are blistered with a little colour, and they’ve softened – let cool.
In the meantime, bring a large pot with lots of water to a full boil, add a good shake of cooking salt, then add pasta to full boiling water, stir pasta around the water a few times and cook to instructions on the packet, stirring every couple of minutes.
In a large frying pan on very low heat, add 2 tbsps of oil, garlic and chilli flakes. Cook gently until garlic is translucent and soft, with no colour and chilli is fragrant (4 to 5 minutes – don’t burn or colour the garlic).
Then add your prawns and roasted tomatoes (which you’ve removed from stalks) with juices from baking tray.
Stir all together until prawn tails become a soft pale pink (2 to 3 minutes).
Drain pasta and add to frying pan to all the other ingredients, stir around to coat pasta in the juices/ garlic/ chilli and tomatoes. Transfer to warmed serving bowl – at this stage sprinkle with a little extra virgin olive oil and enjoy! This is one of sydneycool’s favourite prawn pasta recipes.