Prawns Linguine with Confit Truss Tomatoes

Ingredients

• 1kg fresh green King Prawns – SA

• 2 x 250g punnets truss cherry tomatoes

• 1 Spanish onion

• 1 wild garlic head

• 500g linguine

• 1 lemon

Optional: Parmesan, chilli flakes
Pantry staples: Olive oil, salt, pepper

Method

1. Prep

• Quarter the onion.

• Clean the prawns, leaving tails and heads on for flavour.

• Slice the garlic head in half lengthwise, right up through the stem.

2. Roast the base

• Place tomatoes (still on the vine), garlic, and onion on a tray.

• Generously drizzle with olive oil, season liberally with salt, pepper, and (if you like) chilli flakes.

• Roast at 200°C for 15 minutes, until tomatoes blister and burst and onion is fork-tender.

3. Cook the pasta

• Boil linguine in salted water until al dente. Reserve a splash of cooking water.

4. Cook the prawns

• In a hot pan, fry prawns in olive oil until just pink.

• Toss through the roasted vegetables.

• Add drained pasta (and a little cooking water if needed) and stir to coat.

• 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.