Wash and core the tomatoes, cut in oblique cuts and place skins down on a baking sheet (tray) lined with parchment paper.  Drizzle with olive oil, sprinkle with salt and dried oregano.

Break down the garlic bulb, and place cloves with skin on scattered on the baking sheet with the tomatoes.  Place in oven and slowly roast for 90 min at 250°F – 120°C.   Remove and set aside when ready.  With the garlic, simply cut each clove in half and squeeze out the roasted garlic paste.  Keep aside.

Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any, they look better and add flavour.

Fill a large pot of water and bring to the boil. Add salt once boiling then add your pasta to cook.  See directions on packet for cooking times.  As a guideline, cook fresh pasta, approx 3 minutes, dry pasta 10-14 minutes.

Place a large pan on high heat, add olive oil,  once hot, add the prawns and sear each side approx 30 seconds. Add the roasted tomatoes and garlic .  Deglaze with a cup of water from the pasta. Season  pepper.  Add the drained pasta directly to your pan.  Drizzle some olive oil, add pepper and mix well. (note it shouldn’t require salt as if the pasta water and tomatoes were seasoned correctly. Taste to be sure and adjust if required).

Shred the basil and add to pasta, mix well and serve immediately on hot plates.  Scatter the tomatoes and shrimp evenly.  Pour sauce from the pan and add grated Parmesan cheese. Garnish with basil leaves.