Ingredients
– 1 (10 ounce) basket cherry tomatoes, halved
– 1 tablespoon olive oil
– 1 teaspoon minced garlic
– salt and ground black pepper to taste
– 4 ounces angel hair pasta
– 1/2 kg prawns
– 3 basil leaves, cut into thin strips, or more to taste
– 1 dash red pepper flakes
– 2 tablespoons fresh grated Parmesan cheese, or to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Combine tomatoes, olive oil, garlic, salt, prawns and pepper in a bowl until well mixed and spread on a shallow-sided baking sheet. Now bake in the preheated oven until tomatoes are soft and wrinkled, for about 25 to 30 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, for 4 to 5 minutes. Drain; reserving a small amount of cooking water. Now spoon tomatoes and prawns with their juices into a small saucepan and add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, for about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.
