In the 40 years that Angelo Cazzolato has been making fresh pasta he has fed the Queen of England and the King of Tonga. Find out what the Royals already know – fresh really is best with this tomato dish.


Serves 4

  • 500g Angelo’s Tomato Linguini
  • 5L water
  • 2 tbspn salt
  • ½ cup olive oil
  • 12 truss cherry tomatoes
  • 16 green tiger prawns, peeled and de-veined
  • 4 garlic cloves, thinly sliced
  • 1 red onion, thinly sliced
  • 3 long red chillies, deseeded and thinly sliced (keep the seeds in if you love the heat!)
  • 2 lemons zest
  • 2 cups of fresh Italian parsley leaves picked off the stem
  • Salt & fresh cracked black pepper to season


Preheat oven to 170ºC and roast tomatoes, drizzled in a bit of olive oil and seasoned with salt and pepper, until they slightly lose their form and the skin starts to split (around 20 to 30 minutes). Cook tomato linguini for 15 to 20 minutes in salted boiling water until aldente then drain and set aside, reserving ½ cup of pasta water.

Heat a large, heavy-base frypan and drizzle in a little olive oil. Cook the prawns on both sides until pink, remove from the heat and set aside. Add a little more oil to the pan and add in the sliced onion.

Cook the onion until just soft then add in the garlic, chillies and lemon zest and cook until the garlic turns slightly opaque. Return the prawns back to the pan and add in the pasta water, seasoning and parsley.

Toss the pasta through the sauce until coated, adding a little more olive oil if sauce looks too dry. Add the roasted tomatoes and serve immediately.

Chef’s tip:

This recipe can be used with any of the dry or fresh Angelo’s pasta range, but for something a little more special try Angelo’s Chilli Linguini or Parsley Fettuccine.