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Italian herbed prawns crown this spicy Arrabbiata pasta for a dish with amazing taste and aromas. Roughly translated, the word Arrabbiata means angry, hence the hot red pepper. Roasted tomatoes add a wonderful smoky flavour in this version, which is for two and takes about an hour.



Arrabbiata Sauce
• 3 tablespoons of olive oil
• 1/2 bulb of garlic
• 2 large tomatoes cut in half, vine ripened

organic if you can get them
• Fennel seed ground coarsely
• 1 small hot red chili finely chopped, use a jalapeño if you are timid
• 1 onion finely diced
• Salt and pepper to season
• Grated Parmesan
• Chopped Italian parsley

Preheat oven to 375 degrees


In a baking dish with a little olive oil place the garlic and the tomato skin side down. Season this with salt and ground fennel seed.


Roast until it starts to char and smells amazing; it will. This will take about twenty-five to thirty minutes. In the mean time, get the rest your ingredients assembled.

For the prawns you will need
• 16 medium large tiger prawns de-veined and shelled
• 2 tablespoons olive oil
• Juice from one lemon
• 2 garlic cloves finely minced
• 2 teaspoons dried oregano
• 2 tablespoons fresh chopped or 1 tablespoon of dried, basil, rosemary
• Salt and pepper to taste
• 1/2 cup of dry white wine, something Italian is fitting.

Place all ingredients in a large bowl and toss the prawns to coat them well. Marinate while the tomatoes are roasting.

Sauté the onions in a little olive oil with salt and pepper and start heating your pasta water.

When the tomatoes and garlic look charred and bubbly take them out to cool.
To the onion mixture add chili and stir.

Roughly chop the tomatoes and remove end pieces. Squeeze the garlic out of its skin and add with tomatoes to the onion mixture.

Cook your desired pasta as directed. Angel hair is quick and works well with this dish.

Remove prawns from the marinade reserving marinade. Heat the oil in a heavy pan. Sear the prawns quickly on fairly high heat until they lose transparency and begin to turn color. Careful not to overcook, when they're pink, they're done.

Toss your pasta in the arrabbiata sauce and spoon onto plate.

Place the prawns around the pasta and add the marinade mixture to the hot pan bring it to a boil and reduce. It will only take about two minutes.

Pour over prawns. Top the dish with parsley, Parmesan, and serve right away.

Having your mate prepare the table in advance and pour glasses of wine is highly recommended. Enjoy!

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