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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.
Per serving: 541kcals, 18g fat (2.8g saturated), 60.7g carbs, 6.3g sugars, 34.2g protein, 2.1g fibre, 0.592g sodium
Arrabiata means “angry” in Italian, and the name of this traditionally spicy sauce is due to its heat.
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