This paella-inspired fettuccine is a flavour-packed twist that works beautifully for an easy weeknight dinner—but it’s special enough for entertaining too. Slow-roasted tomatoes bring sweetness and richness, creating a bold, smoky sauce that clings to every strand of pasta. As summer winds down, it’s the perfect dish for a long Sunday lunch in the garden—ideally with a big salad and a glass of wine.

Ingredients

2x 200g punnet baby Roma or cherry tomatoes
2 cloves of garlic, peeled and chopped finely
2 tsp Paella Perfection spice blend
1 chorizo, sliced
10-12 raw prawn cutlets, tails intact if possible
1/2 cup dry white wine
Juice of half a lemon
2 tbsp EVOO (extra virgin olive oil)
5 basil leaves, chopped

Method

Pre-heat oven to 150°C fan-forced, or 170°C non-fan.

In a loaf tin or sheet pan lined with baking paper, combine baby Roma tomatoes and sprinkle with chopped garlic, 1 tsp Paella Perfection spice blend and drizzle with 1 tbsp of olive oil.

Bake for 45 minutes. You will know when it is ready, the garlic will have softened and the tomatoes will have broken down.

About ten minutes before the tomatoes are ready, boil and salt water to prepare the pasta.

In a medium-sized fry pan, fry off the sliced chorizo in remaining olive oil and brown, add prawns and remaining 1 tsp Paella spice blend. Add white wine and lemon juice and reduce for a few minutes.

Cook the fettuccine in the saucepan of boiling water following packet directions or until al dente. Drain well.

Remove roasted tomatoes from the oven, add to pan with chorizo and prawns, stir to combine.

Drain fettuccine, drizzle with olive oil and stir through.

Serve sauce atop the pasta, or stir through if you prefer. Sprinkle with chopped basil and serve.