ingredients

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• ✓400g cherry tomatoes
• ✓250g green banana prawns, raw, peeled and deveined
• ✓1 tbsp olive oil (for tomatoes)
• ✓1 medium brown onion, diced
• ✓3 garlic cloves, crushed
• ✓1 long red 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

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Cook pasta according to packet instructions. Set aside once cooked.

3. 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. 4

   Remove from oven and set aside.

5. 5

   In a large nonstick pan, heat 3-4 tbsp olive oil over a medium heat.

6. 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. 7

   Add prawns into the pan and cook for 3-4 minutes or until cooked through (you don't want to overcook!)

8. 8

   Add pasta, roasted cherry tomatoes 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. 9

   Eat!