Tagliatelle with roasted tomato sauce and garlic prawns
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 80 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 28 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Tagliatelle dry 300 g
- Prawns peeled 240 g
- Tomato 1000 g
- Red pepper 250 g
- Onion 180 g
- Garlic 9 g sauce and 12 g prawns 21 g
- Oregano dried 2 g
- Extra virgin olive oil 20 g sauce and 20 g prawns 40 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Cut up the tomatoes, deseeded red pepper and onion. Place on a tray with 9 g peeled garlic, 20 g oil, oregano and a pinch of salt. Roast at 200°C for 40–45 minutes until tender and lightly browned. Blend; pass through a sieve if you want to remove skins.
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Cook the tagliatelle in plenty of water according to the packet. Reserve 100 ml water before draining.
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Thinly slice the other 12 g garlic and gently heat in the remaining 20 g oil for 1–2 minutes. Add the prawns and sauté for 2–3 minutes until opaque. Add the hot sauce and tagliatelle and toss for one minute.
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Loosen with some reserved water if needed. Divide between four plates and add the chopped parsley.
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