Angel Hair with Prawn, Scorched Tomatoes, Radicchio & Chilli Pangrattato


Chilli Pangrattato

¼ cup olive oil

50gr coarse fresh breadcrumbs

1 clove garlic, finely chopped

1 small red chilli, finely chopped

2 tablespoons capers, rinsed and drained


400gr fresh angel hair pasta

¼ cup olive oil

400gr green prawn cutlets

1 punnet/250gr cherry tomatoes

1 small red onion, peeled and thinly sliced

1 clove garlic, thinly sliced

¼ cup thinly sliced/zested lemon rind

¼ cup lemon juice

2 tablespoons dry white wine

1 radicchio lettuce, washed and leaves coarsely torn

For the chilli pangrattato, place the olive oil in a fry pan on medium/high. Add the breadcrumbs, garlic, chilli and capers. Cook, stirring continuously for 5-7 minutes or till breadcrumbs are golden and capers are crisp. Season to taste.

Bring a large pot of salted water to the boil, add the angel hair pasta and cook for 5 minutes or until al’dente. Meanwhile, heat the oil in a fry pan on medium/high.

Cook the prawns for 3-4 minutes. Add the tomatoes and continue to cook for 4-5 minutes or till the skin is slightly broken and blistered. Add the onion, garlic, radicchio, lemon rind and juice then continue to cook till onions are soft. Deglaze the pan with white wine and cook for a further 2-3 minutes. Divide the portions into bowls. Serve sprinkled with chilli pangrattato and Parmesan. Serves 4

Recipe by Bradley Pittman


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