Linguine with Roasted Tomatoes, Prawns and Chilli Lemon Pangrattato

Ingredients

• 1x packet Barilla Linguine 

• 600 g cherry tomatoes

• ⅓ cup (80ml) extra virgin olive oil

• clove garlic, skin on, bashed with the back of a knife 

• 2 spring onions, thinly sliced

• 1 small handful flat-leaf parsley stalks

• pinch of sugar

• salt flakes

• 16 tiger prawns, peeled and de-veined

• 2 tablespoons extra virgin olive oil

• 1 small handful flat-leaf parsley stalks, finely chopped

• 1 teaspoon salt flakes

• 1 clove garlic, finely chopped

for the pangrattato

• 2 thick slices of stale sourdough

• 1 peeled garlic clove

• 1 red chilli (or bird’s eye)

Click on the video to watch the full recipe

Method

Pre heat your Ooni oven to 200C. Place your tomatoes, oil, garlic, spring onion, pinch of sugar and salt flakes into a ovenproof baking tray. Place into the Ooni for 10 minutes stirring every 5 minutes until tomatoes are blistered. Remove from the oven add prawns and parsley and cook for a further 2-3 minutes until prawns are cooked through.

If using a regular oven preheat your oven to 220°C (fan-forced 200°C) and line a roasting tin with baking paper.

Place the tomatoes in a large mixing bowl with the olive oil, garlic clove,, spring onion, parsley stalks (no need to chop them), sugar and 2 teaspoons salt. Using your hands, toss the tomatoes in the dressing until nicely coated. Put them in the roasting tin and roast for 20 minutes  or until they look bursting with ripeness and slightly sunburnt. Add the prawns into the pan in the last 5 minutes of cooking.Transfer them to a bowl, making sure you collect all the juices. They will make your final dish sing! Discard wilted herbs, squeeze the soft garlic out of the skin (discard the skin), set aside

To make the pangrattato whiz the stale bread in a food processor along with 1 peeped garlic clove and 1 red chilli.

Heat the oil in a pan over medium-high heat, add the pangrattato mixture and cook for 2-3 minutes or until well toasted. Set aside. 

Time to prepare the prawns. Heat up olive oil  over medium–high heat in a large heavy based pan. Add the spring onion and parsley and cook for 2–3 minutes or until fragrant. Add the prawn meat, salt and garlic and cook for 1 minute, stirring with a wooden spoon. Pour in the wine and bubble away until the alcohol has evaporated. Turn off the heat. Add the the roasted tomatoes to the cooked prawns.

Shortly before the prawns are ready, bring a large saucepan of salted water to the boil, drop in the linguine and cook for 8-9 minutes or until just done. 

Using tongs , lift the pasta straight into the tomato and prawn pan, along with 3–4 tablespoons of pasta cooking water, and sauté the pasta in the sauce for about 1 minute or until nicely coated in the garlic and wine juices. 

Serve immediately, with a generous scattering of parsley and and the chilli pangrattato