Serves 4
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- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- 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 35-40 minutes until the tomatoes are soft and wrinkled. Remove from the oven and allow to cool.
- 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.
- Add the Sriracha, one tablespoon of olive oil and the brown sugar and whizz to combine. Taste and add more sugar, salt or Sriracha if desired.
- Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
- 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. Taste and correct the seasoning.
- Drain the pasta and add back to the hot pan. Add the sauce and prawns and stir to combine everything together.
- Divide between bowls and serve immediately.
Nutrition Facts
Per serving: 541kcals, 18g fat (2.8g saturated), 60.7g carbs, 6.3g sugars, 34.2g protein, 2.1g fibre, 0.592g sodium
Fun fact:
Arrabiata means “angry” in Italian, and the name of this traditionally spicy sauce is due to its heat.
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