Special Equipment

Ceramic Oven Dish
Deep Skillet or Fry Pan

Ingredients

14 medium sized prawns, without the shell but tail intact
500g cherry tomatoes
1 bulb of garlic, chopped finely
1 bulb of garlic, sliced (for garlic chips)
1/4 teaspoon of sweet paprika
2 fresh red chillies, sliced
A few Thai basil leaves*
A few stems of fresh coriander
1 spring onion stalk, cut into small 1cm lengths
1 big handful of spinach leaves
250g Spaghetti
Salt
Pepper
Olive Oil

Create

Pre heat oven to 180C (350F).

Place the cherry tomatoes in an oven dish with half of the chopped garlic and all of the sliced garlic.
Sprinkle olive oil over the tomatoes and the garlic and season with salt and pepper to your liking.
Roast for about 30-35 mins or until the cherry tomatoes appear a bit ‘shrivelled’ and garlic slices look ‘crisp’.

Meanwhile, prepare the prawns. Butterfly the prawns and devein if necessary. Season lightly with a bit of salt and the paprika. Set aside.

Boil the spaghetti according to the instructions and drain once cooked.

Once all of the above ingredients are ready, heat a fry pan with olive oil and fry the remaining chopped garlic. Add the prawns, giving them a chance to sear.

Add the cherry tomatoes, basil leaves, chillies, spinach leaves, spring onions and stir well.

Break down the cherry tomatoes by popping them so that the juice is released and this starts to coat all the other ingredients.

Add the spaghetti ensuring that the sauce and all the other ingredients are mixed well and the pasta appears coated with the sauce.

Dish up, garnish with the freshly chopped coriander and sprinkle with garlic chips.

Serves 2

*Refer Asian Pantry

If you dont have a ceramic oven dish, you can use a metal tray lined with baking paper so that the tomatoes wont stick to the tray.