Roast Cherry Tomato and Chilli Prawn Pasta

ingredients

• 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

1. Preheat oven to 180°C fan-forced.
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 3-4 tbsp 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 overcook!)
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. Eat!