Slow roasting brings every inch of flavour to tomatoes and reduces the bitter edge to capsicum, meaning this simple pasta dish bursts with sweet, succulent flavour.
Serves 2
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Ingredients
1 small red capsicum, seeds removed, cut into chunks
2 truss tomatoes, quartered
1 Tbsp olive oil
2 garlic cloves, thinly sliced
1 small lemon, half zested and juiced
2 sprigs of thyme, leaves picked
300g green prawns, peeled
A handful of basil leaves, roughly cut
30g butter, cut into smaller cubes
Freshly ground black pepper
160g spaghetti
Method
Preheat the oven to 160°C.
Place the capsicum and tomato in a bowl with the oil, garlic, and lemon zest and gently toss until combined. Tip into a cooking tray and sprinkle with the thyme.
Bake for 1 hour 30 minutes.
Meanwhile, cook the spaghetti according to the packet instructions.
Remove the tray from the oven and add the prawns. Bake for a another 5 minutes to cook the prawns. Remove from the oven again and add the butter and lemon juice, along with a few grinds of black pepper. Stir gently until the butter melts.
Drain the spaghetti and divide between two shallow bowls. Top the spaghetti with the prawn, tomato and capsicum mix. Sprinkled the basil over the top.
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