Prawn, Thyme And Baby Tomato Linguine

• 500g baby or vine tomatoes
• 1/2 medium onion chopped
• 2 cloves of garlic, crushed/chopped finely
• Small handful of thyme
• 1 tsp sugar
• 2 tbsp olive oil
• Salt & pepper
• Small bunch of asparagus
• 300g prawns peeled and deveined
• 2 x birds eye chilli chopped (or adjust to taste)
• 250g linguine, or pasta of choice
• Grated Parmesan to serve.

1. Preheat oven to 220 deg c. Slice the tomatoes in half and toss with the sugar, 1/2 the olive oil, thyme, salt and pepper. Spread them in an oven tray and put in the oven. After 5 minutes turn off the oven and leave the door closed for 30 mins minimum. (I usually do this before I go to work and leave the tomatoes in there all day, makes them nice and sweet.)
2. Put the pasta on to cook according to pack directions.
3. Heat a pan on med heat, add the remaining olive oil. Cook the prawns through and set aside. Saute the garlic, onion and chilli in the remaining olive oil until soft.
4. Add the roasted tomatoes and stir until juices flow and the tomatoes are simmering, don't break them up too much if you can help it.
5. Add the asparagus and the prawns and allow a minute or two for the asparagus to soften in the sauce.
6. Stir through the pasta (or pile on top) and sprinkle with plenty of parmasan and black pepper.
7. Serve.
8. By the way - it's just as good the next day reheated!

onion, garlic, handful of thyme, sugar, olive oil, salt, asparagus, prawns, chilli, linguine

Taken from www.epicurious.com/recipes/member/views/prawn-thyme-and-baby-tomato-linguine-50032813 (may not work)