Spaghetti With Prawns, Confit Tomatoes, Anchovy, Garlic And Chilli Recipe

Bring a large pot of water to a rolling boil. Add 2 tbsp coarse salt. Add 400 g spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 200 ml of pasta cooking water, then drain the pasta and set aside.

Preheat the oven to 140°C (285°F). Place 400 g halved cherry tomatoes (or quartered plum tomatoes) in a small roasting dish. Add 6 thinly sliced garlic cloves, 1 tsp dried oregano and 1 tsp salt. Pour 150 ml extra-virgin olive oil over the tomatoes so they are mostly submerged. Roast gently for 45–60 minutes until tomatoes are soft, slightly shrunk and the garlic is tender but not browned. Remove from oven and keep warm. Reserve the oil from the dish.

Pat 400 g prawns dry and season with 1 tsp black pepper and 1 tbsp lemon juice. Heat 2 tbsp olive oil in a large sauté pan over medium-high heat. When hot, add the prawns in a single layer and cook 1.5–2 minutes per side until just opaque and lightly golden. Remove prawns to a plate and keep warm.

In the same large sauté pan, lower heat to medium. Add 2 tbsp olive oil (or 2–3 tbsp of the reserved confit oil) and 2 finely chopped garlic cloves. Sauté briefly until fragrant (about 30 seconds) but not browned.

Add 6 chopped anchovy fillets and 1 sliced fresh red chilli (or ½–1 tsp chilli flakes). Stir and mash the anchovies with the back of a spoon until they dissolve into the oil, creating a savory base (about 1–2 minutes).

Optional: pour in 60 ml white wine and simmer for 1–2 minutes to deglaze and reduce slightly.

Add the confit tomatoes and most of their oil into the pan, reserving a little oil for finishing. Gently break up larger tomato pieces with a spoon. Simmer for 2–3 minutes to combine flavors.

Return the cooked prawns to the pan. Add the drained spaghetti and 100–200 ml reserved pasta water as needed to create a glossy sauce that coats the pasta — start with 100 ml and add more if required. Toss thoroughly over medium heat for 1–2 minutes so pasta absorbs the sauce.

Turn off the heat. Stir in 3 tbsp chopped flat-leaf parsley, 1 tsp lemon zest and 1 tbsp extra-virgin olive oil. Taste and adjust seasoning; add a small pinch of salt only if necessary (anchovies and confit salt contribute sodium).

Optional garnish

If using, sprinkle 2 tbsp crumbled bottarga or grated pecorino over the plated pasta for extra umami and finish with a drizzle of the reserved confit oil.

Divide spaghetti among 4 plates, ensuring prawns and confit tomato pieces are evenly distributed. Garnish with additional parsley and a final grind of black pepper. Serve immediately.