Sriracha arriabiata with prawns

• porsi: 4

Bahan-bahan

450g cherry tomatoes, halved

1 onion, chopped into small chunks

5 garlic cloves, unpeeled

2 tbsp olive oil, plus extra for roasting

Salt and black pepper

I tbsp Sriracha Asian hot sauce

1 tbsp brown sugar

350g spaghetti, linguine or bucatini

400g prawns, peeled and deveined

Petunjuk

1 Preheat the oven to 200'C/180'C fan/gas mark 6.

2 Place the tomatoes, onion and garlic cloves on a large rimmed baking tray and drizzle generously with olive oil. Season with salt and black pepper and roast for 25-30 minutes until the tomatoes are soft and wrinkled. Remove from the oven and allow to cool.

3 Squeeze the garlic cloves out of their skins and transfer them to a food processor with the roasted tomatoes and onions. Whizz the vegetables until soft and smooth.

4 Add the Sriracha, one tablespoon of olive oil and the brown sugar and whizz to combine. Taste the sauce and add more sugar, salt or Sriracha if desired.

5 Bring a large pot of salted water to the boil and cook the pasta

according to the package instructions.

6 Meanwhile, heat one tablespoon of the Olive oil in a pan over a medium heat. Cook the prawns for 4-5 minutes, tossing occasionally, until pink all

over. Add the sauce and simmer for 2-3 minutes to heat through. Season to taste.

7 Drain the pasta and add back into the hot pan. Add the sauce and prawns and stir to combine.

8 Divide between bowls and serve immediately.