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Slow-roasted tomato, garlic and prawn spaghetti
Ingredients
- 2 large red capsicums, seeds removed, cut into large wedges
- 8 truss tomatoes, cut into quarters
- 1/2 cup (125ml) extra virgin olive oil
- 3 garlic cloves, sliced
- Finely grated zest & juice of 1 lemon
- 5 thyme sprigs, leaves picked
- 20 large green king prawns, peeled, deveined, tails left intact
- 1/2 cup basil leaves, torn
- 80g unsalted butter, chopped
- 500g spaghetti
- 1 bunch rocket
- 1 long red chilli, sliced, to serve
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