Spicy Prawn Linguine

This is the ultimate dinner with a nice chilled glass of white and a movie. Nicely spiced and loaded with flavour from the roasted garlic & tomatoes. It’s well worth taking the extra time to roast the garlic & tomatoes as it makes the really sweet and jammy. So don’t worry about your entire dinner tasting of garlic. Roasting them really softens the flavour. You could serve this with any pasta you like, I personally love linguine or spaghetti. This doesn’t reheat well, so definitely eat it fresh as that is when it tastes it’s absolute best!

Ingredients

Serves 5 | 580 calories per serving

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• Salt & Pepper

• 250g cherry tomatoes

• 1 bulb garlic (skin on, top sliced off so cloves are exposed)

• 500g linguine

• 1 onion, finely chopped

• 1 tin tomatoes

• 150ml passata

• 100ml white wine

• 25 prawns

• 1 tsp chilli flakes

• Fresh basil

• Parmesan cheese

Method

1. Preheat oven to 160 Celcius. Once oven is hot add your garlic bulb (cloves exposed) and cherry tomatoes to an oven proof dish. Drizzle with 2 tbsp olive oil, the balsamic vinegar, salt & pepper. Roast for 45-50minutes, until tomatoes are jammy and soft.

2. While veg is roasting, dice your onion finely. Sauté in remaining 2 tbsp olive oil until softened (about 10 mins).

3. Add your chilli flakes & white wine until alcohol is cooked off (about 3 mins).

4. Add your tin of tomatoes & passata. Simmer until sauce has reduced slightly. (If your sauce i too thick, add a little water). Season with salt & pepper.

5. When the tomatoes & garlic are cooked, add all the tomatoes and their juices into your sauce. Squeeze the head of garlic so that all the roasted cloves pop out (some may need coaxing with a knife). They should be super soft at this point, so you don’t need to chop them, they should break apart by pressing them with a wooden spoon.

6. Heat a pot with boiling water & lots of salt and cook linguine (or spaghetti) according to packet instructions.

7. Add your prawns at this point and cook for about 4-5 minutes until prawns are pink & fully cooked. Turn off the heat.

8. When your linguine is cooked, using tongs, lift the noodles from the water into the sauce (some of the starchy water will still be on the pasta creating a nice rich sauce). Stir until linguine is evenly coated with sauce.

9. Serve immediately with some fresh basil & parmesan cheese.