Recipe by Kitty’s Kitchen
This pasta pairs deliciously with a glass or two of Babydoll Pinot Noir!
Ingredients:
2.5 cups frozen prawns (deveined)
500g tomatoes – halved (I used vine tomatoes)
1 red onion – roughly chopped
4 garlic cloves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon chilli flakes
200g spaghetti
1 cup of starchy pasta water
500g ricotta
1/2 lemon
150g parmesan cheese – grated
Handful of parsley – roughly chopped
Handful of basil – roughly chopped
Handful of coriander – roughly chopped
Method:
Preheat the oven to 180 degrees.
Grab an ovenproof dish and add the tomatoes, red onion, garlic, olive oil, balsamic vinegar, salt and pepper. Give it a good toss then chuck in the oven for about 35-40 minutes. The tomatoes should turn into a sauce by this point and the house should smell amazing!
Grab a Nutri-Bullet and add the ricotta, parmesan cheese, lemon juice, a pinch of salt and a glug of olive oil. Blitz until smooth.
Bring a pot of water to the boil and add the spaghetti. Cook until al dente.
Once your prawns are thawed, make sure you drain off any excess liquid then pat them dry with a paper towel. Coat the prawns in chilli flakes then pop them into a hot pan with a knob of butter. Once the prawns are almost cooked, add the tomato sauce to the prawns, stir through then add the spaghetti and the starchy water. Turn off the heat and add all of the fresh herbs, stir again.
Let’s plate up! Grab a large serving dish and to one side add the whipped parmesan ricotta then top with the prawn spaghetti.
Grate over lots of parmesan cheese and enjoy with a glass of Babydoll Pinot Noir. Xx
