Roast Cherry Tomato and Chilli Prawn Pasta

What a simple, but flavoursome meal! The prawns can be replaced with chicken or even tofu! 

Serves 4

400g cherry tomatoes 
250g green banana prawns, raw 
1 tbsp olive oil (for tomatoes) 
1 medium brown onion, diced 
3 garlic cloves, crushed 
1 long birds eye chilli, diced
3-4 tbsp olive oil 
1 tsp salt 
1/2 tsp pepper 
450g linguine (or enough for four people), uncooked 
1 tbsp. fresh parsley, chopped 


  1. Pre heat oven to 180 degrees celsius. 
  2. Cook pasta according to packet instructions. Set aside once cooked.
  3. Add cherry tomatoes onto a lined baking tray and splash 1 tbsp of olive oil over the top. Sprinkle a pinch of salt and place into the oven for 15 minutes. 
  4. Remove from oven and set aside.
  5. In a large nonstick pan, heat olive oil over a medium heat. 
  6. Add onion, chilli and garlic into the pan and cook for 7-8 minutes, until onion is soft. Add salt and pepper here. 
  7. Add prawns into the pan and cook for 3-4 minutes or until cooked through (you don't want to over cook!) 
  8. Add pasta and parsley to the pan and mix through. If you need a little more olive oil, add some in. Taste, and season with salt if needed. 
  9. Eat!