Ingredients
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1kg fresh green King Prawns – SA
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2 x 250g punnets truss cherry tomatoes
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1 Spanish onion
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1 wild garlic head
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500g linguine
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1 lemon
Optional: Parmesan, chilli flakes
Pantry staples: Olive oil, salt, pepper
Method
1. Prep
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Quarter the onion.
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Clean the prawns, leaving tails and heads on for flavour.
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Slice the garlic head in half lengthwise, right up through the stem.
2. Roast the base
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Place tomatoes (still on the vine), garlic, and onion on a tray.
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Generously drizzle with olive oil, season liberally with salt, pepper, and (if you like) chilli flakes.
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Roast at 200°C for 15 minutes, until tomatoes blister and burst and onion is fork-tender.
3. Cook the pasta
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Boil linguine in salted water until al dente. Reserve a splash of cooking water.
4. Cook the prawns
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In a hot pan, fry prawns in olive oil until just pink.
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Toss through the roasted vegetables.
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Add drained pasta (and a little cooking water if needed) and stir to coat.
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Finish with fresh basil, lemon zest, and a squeeze of juice.
To Serve
Scatter with grated parmesan and a pinch of chilli flakes if desired.
Pairing note:
Dive into the diamond waters of the Mediterranean and pass me an Aperol.
