Confit Cherry Tomato and Garlic Prawn Pasta
Aug 22, 2025
Part three of our summer pasta series with Northern Pasta Co. and chef Helena Moursellas brings a sun-soaked classic to the table: confit cherry tomato and garlic prawn pasta, finished with a lemon & chili pangrattato.
To complement the dish, it has been paired with our English Blush. The floral notes and a gentle hop bitterness balances beautifully with the pasta.
Recipe Reel
Recipe
Confit Cherry Tomato and Garlic Prawn Pasta
Ingredients
Serves 3
⅓ cup (80ml) extra virgin olive oil
300g mixed cherry tomatoes
3 garlic cloves
400g peeled raw prawns, chopped
¼ bunch basil leaves, torn plus extra to serve
Juice of ½ lemon
300g @northernpastaco radiatori pasta
Lemon and chilli pangrattato
1 tablespoon extra virgin olive oil
200g stale sourdough bread
½ teaspoon chili flakes
Zest of ½ lemon
1. Place oil, tomato and garlic in a medium saucepan over high heat and cook until mixture reaches 60°C on a kitchen thermometer. Reduce heat to low and cook for 45 minutes or until garlic and tomatoes are softened. Using a fork smash the tomatoes to release the juices. Add prawns to the sauce and allow them to cook in the rich sauce for 3-5 minutes until prawns are cooked.
2. Cook pasta according to packet instructions, reserving two tablespoons of pasta water. Drain pasta and set aside.
3. For the pangrattato, place bread in a food processor and pulse to coarse crumbs. Heat oil in a frypan over medium- high heat. Add breadcrumbs, chili flakes and cook, tossing, for 3-4 minutes until golden, add lemon zest and toss to combine and season with salt flakes.
4. Add pasta to the confit garlic and tomato mixture, and toss until the pasta is completely coated. Drizzle with lemon juice.
5. Place pasta in a large serving bowl and scatter with pangrattao and basil.
