Entertaining

Confit cherry tomato and garlic prawn pasta with a basil pangrattato

Name: Confit cherry tomato and garlic prawn pasta with a basil pangrattato recipe
Yield: 4
Ingredients: 1 1/2 cups (375ml) extra virgin olive oil; 750g cherry tomatoes; 5 garlic cloves, peeled; 400g dried casarecce pasta; 400g cooked prawns, peeled, chopped; 1/2 tsp chilli flakes, to serve; 100g stale sourdough bread, roughly torn; 2 tbs extra virgin olive oil; 1 garlic clove, crushed; Zest of 1 lemon; 1 cup basil leaves, thinly sliced

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by Helena Moursellas

Oct 18, 2021

This bright, fresh pasta is as appetising to look at as it is to eat. You'll need a kitchen thermometer for this recipe.

1 1/2 cups (375ml) extra virgin olive oil
750g cherry tomatoes
5 garlic cloves, peeled
400g dried casarecce pasta
400g cooked prawns, peeled, chopped
1/2 tsp chilli flakes, to serve

Basil pangrattato

100g stale sourdough bread, roughly torn
2 tbs extra virgin olive oil
1 garlic clove, crushed
Zest of 1 lemon
1 cup basil leaves, thinly sliced

Method

1.

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, crush the garlic and tomato to create a sauce. Set aside to cool slightly.
2.

Cook pasta in a large saucepan of boiling salted water for 7-8 minutes or according to packet instructions. Drain and set aside in a large bowl.
3.

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 and cook, tossing, for 3-4 minutes until golden, then add the garlic, zest and basil, toss to combine and season to taste.
4.

Add pasta and prawns to the confit garlic and tomato mixture, and toss until the pasta is completely coated.
5.

Place pasta in a large serving bowl and scatter with basil pangrattato and chilli flakes to serve.