Tomato, Chilli & Prawn Pasta Bake with Sourdough Crumb. Top this mouthwatering prawn pasta bake with our delicious sourdough crumb, it’ll take this dish to the next level.
Tomato, Chilli & Prawn Pasta Bake with Sourdough Crumb
800g green prawns, peeled, tails intact
1 tsp orange rind
2 tbsp extra-virgin olive oil
4 garlic cloves, crushed
1⁄2 tsp chilli flakes
1 tsp fennel seeds, crushed
2 tbsp tomato paste
2 x 400g cans cherry tomatoes
1 tbsp caster sugar
1 tbsp red-wine vinegar
350g small macaroni pasta
1⁄3 cup mascarpone cheese
1 cup sourdough breadcrumbs
1⁄4 cup finely grated parmesan
1 cup baby kale leaves, to serve
Preheat the oven to 220°C (200°C fan forced). Place the prawns, orange rind and half the oil in a bowl. Season with salt and pepper and toss to combine. Set aside to marinate.
Heat the remaining oil in a large frying pan over high heat. Add the garlic, chilli and fennel and cook for 1 minute, stirring, until fragrant. Add the tomato paste, tomatoes, caster sugar and red-wine vinegar, and then bring to a simmer and cook for 4 minutes.
Meanwhile, cook the pasta in boiling salted water for 6 minutes. Drain, reserving 1⁄2 cup cooking water, and refresh under cold water (note the pasta will be undercooked at this stage). Add pasta and reserved cooking water to the sauce and toss to coat. Place in a two-litre baking dish. Top with mascarpone, toss gently, and then top with prawns.
Place the dish on a baking tray and bake for 15 minutes or until golden and bubbling.
Meanwhile, toss the breadcrumbs and parmesan together. Place on a baking tray lined with baking paper. Bake in the oven for 10 minutes or until golden.
Serve the pasta bake sprinkled with sourdough crumbs and baby kale leaves.