Recipe and photography by Helena Moursellas
Serves 3
Ingredients
⅓ cup (80ml) extra virgin olive oil
300g mixed cherry tomatoes
3 garlic cloves
400g peeled raw prawns, chopped
¼ bunch basil leaves, torn plus extra to serve
Juice of ½ lemon
300g Northern Pasta Co Radiatori pasta
Parsley and lemon pangrattato
1 tablespoon extra virgin olive oil
200g stale sourdough bread
½ teaspoon chili flakes
Zest of ½ lemon
Method
Place oil, tomato and garlic in a medium saucepan over high heat and cook until mixture reaches 60°C on a kitchen thermometer. Reduce heat to low and cook for 45 minutes or until garlic and tomatoes are softened. Using a fork smash the tomatoes to release the juices. Add prawns to the sauce and allow them to cook in the rich sauce for 3-5 minutes until prawns are cooked.
Cook pasta according to packet instructions, reserving two tablespoons of pasta water. Drain pasta and set aside.
For the pangrattato, place bread in a food processor and pulse to coarse crumbs. Heat oil in a frypan over medium- high heat. Add breadcrumbs, chili flakes and cook, tossing, for 3-4 minutes until golden, add lemon zest and toss to combine and season with salt flakes.
Add pasta to the confit garlic and tomato mixture, and toss until the pasta is completely coated. Drizzle with lemon juice.
Place pasta in a large serving bowl and scatter with pangrattao and basil.
Pair with L.A brewery English blush a non-alcoholic beverage with floral and gentle bitter notes of hops that really complement the pasta
