For the balsamic cherry tomatoes

  • 30ml olive oil
  • 15ml balsamic vinegar
  • 1 garlic clove, crushed
  • 250g red and yellow (optional) cherry tomatoes, halved

For the paprika prawns

  • 10ml olive oil
  • 15ml butter
  • 300g medium-sized prawn tails, peeled and deveined
  • 5ml paprika
  • 30–45ml vodka (optional)

For the pappardelle

  • 250g ready-prepared
  • white sauce
  • 250g crème fraîche
  • 15ml sundried tomato paste or
  • 4 sundried tomatoes, chopped
  • 400g pappardelle*, cooked, drained and kept warm
  • salt and milled black pepper, to taste

To serve

  • 10g fresh basil, torn
  • lemon wedges, to serve


  1. To make the balsamic cherry tomatoes, preheat the oven to grill and line a baking tray with tinfoil.
  2. Toss the olive oil, balsamic vinegar, garlic and cherry tomatoes in a bowl.
  3. Spread the mixture in a single layer on the baking tray and place on the centre shelf of the oven. Grill the tomatoes for 5–7 minutes and set aside.
  4. To make the paprika prawns, heat the olive oil and butter in a large heavy-based pan. Fry the prawns over a high heat for 2 minutes per side. Add the paprika and mix well. If using, add the vodka and cook for 2 minutes.
  5. Place the white sauce, crème fraîche and sundried tomato paste in a pot and heat through. Add the cooked pasta and toss to coat.
  6. Add the reserved balsamic cherry tomatoes and paprika prawns and gently toss to warm through.
  7. Season with salt and pepper and add the basil just before serving with the lemon wedges.

*COOK’S NOTE Substitute another pasta like linguine or fettuccine, if you prefer.

(Serves 4–6)