Tomato Linguini with Chilli Garlic Prawns
500g Angelo’s Tomato Linguini
2 tsp salt
½ cup olive oil
12 truss cherry tomatoes
16 green tiger prawns, peeled and de-veined
4 cloves of garlic, thinly sliced
1 red onion, thinly sliced
3 long red chillies, deseeded and thinly sliced (keep the seeds in if you love a little more heat!)
Zest of 2 lemons
2 cups of Italian parsley leaves, picked off the stem
½ cup pasta water
Salt and freshly cracked black pepper
Preheat oven to 170°C and roast tomatoes, drizzled in a little olive oil and seasoned with salt and pepper, until they slightly lose their form and the skin starts to split (around 20 to 30 minutes).
Cook Angelo’s Tomato Linguini for 15 to 20 minutes in salted boiling water until al dente then drain and set aside, reserving ½ cup of pasta water.
Heat a large heavy-based frying pan and drizzle in a little olive oil. Cook the prawns on both sides until pink, remove from the heat and set aside. Add a little more oil to the pan and add in the sliced onion. Cook the onion until just soft then add in the garlic, chillies, lemon zest and cook until the garlic turns slightly opaque. Return the prawns back to the pan and add the pasta water, seasoning and parsley.
Toss the pasta through the sauce until coated, adding a little more olive oil if sauce looks too dry. Add the roasted tomatoes and serve immediately.
Chef’s tip: This recipe can be used with any of the dry or fresh Angelo’s pasta range, but for something a little more special, try Angelo’s Chilli Linguini or Parsley Fettuccine.
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