Preheat your oven to 400°F – 200°C.

In a mixing bowl, place the cherry tomatoes, crushed garlic cloves, shallot, trimmed chilies and olive oil. Toss until all veges are coated. Place in a roasting pan until slightly brown, 20-25 minutes. Once roasted, place all ingredients in a high speed blender and blitz until smooth. Set aside for later.

Place the cleaned shrimp (prawns) in a small bowl with a little olive oil, sprinkle with chili flakes, toss until each side is coated. Set aside.

Place a large pot of water for your pasta, bring to the boil then season with salt. Once boiling add your bucatini pasta and cook al dente.

Place a large pan on high heat, add 3 tbsp olive oil and bring to a sizzling temperature. Add the shrimps, and cook until brown on each side, sprinkle a little oregano. Remove from pan and set aside in warm spot. Add minced garlic to the pan, deglaze with white wine. Add the roasted tomato sauce, tomato paste. Add the drained pasta, Return the prawns and some chopped parsley, mix well and serve immediately.