Serves 4-6

- to cook



  • 1 1/2 cups (375ml) extra virgin olive oil

  • 750g cherry tomatoes

  • 5 garlic cloves, peeled

  • 400g dried casarecce pasta

  • 400g cooked prawns, peeled, chopped

  • 1/2 tsp chilli flakes, to serve

Basil Pangrattato:

  • 100g stale sourdough bread, roughly torn

  • 2 tbs extra virgin olive oil

  • 1 garlic clove, crushed

  • Zest of 1 lemon

  • 1 cup basil leaves, thinly sliced


Note: You will need a kitchen thermometer for this recipe.

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, crush the garlic and tomato to create a sauce.

Set aside to cool slightly.

2. Cook pasta in a large saucepan of boiling salted water for 7-8 minutes

or according to packet instructions. Drain and set aside in a large bowl.

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 and cook, tossing, for 3-4 minutes until golden,

then add the garlic, zest and basil, toss to combine and season to taste.

4. Add pasta and prawns to the confit garlic and tomato mixture,

and toss until the pasta is completely coated.

5. Place pasta in a large serving bowl and scatter

with basil pangrattato and chilli flakes to serve.


This delicious meal is both effortless and flavoursome, making it great for dinner parties or for an easy mid-week meal! This article was originally published on and reposted with permission. Recipe by Helena Moursellas, styling by Kirsten Jenkins and photography by Brett Stevens.