Prawn and Rocket Spaghetti

Nutrition per serve

Ingredients

• 2clov garlic
• 400g can cherry tomatoes
• 2g chilli flakes
• 20g panko breadcrumbs
• 250g spaghetti
• 200g peeled prawns
• 50g rocket leaves
• 23ml extra virgin olive oil
• 5ml balsamic vinegar
• 3ml sugar
• 15ml olive oil

Method

1. Step 1 — Prep garlic
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic.
2. Step 2 — Roast tomatoes
   Combine the tomatoes, three-quarters of the garlic, ½ tsp chilli flakes* (you can omit the chilli if preferred), 1½ tbs extra virgin olive oil, 1 tsp balsamic vinegar and ½ tsp sugar in a medium ovenproof dish. Season with salt and pepper and roast for 20-22 mins until the tomatoes are slightly charred and the sauce is reduced.
3. Step 3 — Make pangrattato
   Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the remaining garlic, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Remove from the pan and season with salt and pepper. Reserve the pan.
4. Step 4 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the spaghetti.
5. Step 5 — Cook prawns
   Heat 2 tsp olive oil in the reserved pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through.
6. Step 6 — Get ready to serve
   Add the roast tomato mixture, spaghetti and rocket to the prawns. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the spaghetti and looks slightly glossy. Divide the spaghetti among bowls and scatter over the pangrattato to serve.

Allergens

Sulphites, Gluten, Wheat, Crustacean