Name: Scampi spaghetti with confit tomato
Yield: 4
Ingredients: 60ml (¼ cup) olive oil; 2 tbsp unsalted butter; 3 garlic cloves, sliced; 350g mixed cherry tomatoes; 2 tbsp finely chopped parsley stalks, plus a small handful of parsley leaves, chopped; 1 long red chilli, sliced (optional); 400g spaghetti; 16 raw scampi, heads removed; Freshly cracked black pepper

Slow‑cooked, sun‑sweetened tomatoes form the heart of this vibrant scampi spaghetti. Cooked in olive oil, butter, garlic, parsley stalks and chilli until softened and caramelised, the confit tomato base creates a rich, aromatic sauce. Tender scampi are then simmered until just cooked and beautifully white, before silky spaghetti and a splash of reserved pasta water bring everything together. Finished with fresh parsley and cracked pepper, this simple yet elegant pasta is proof that a few quality ingredients can deliver incredible flavour.

For more pasta recipes, try this quick and easy zucchini and asparagus pasta, spaghetti alla Norma or lamb ragu with pappardelle.

Ingredients

60ml (¼ cup) olive oil

2 tbsp unsalted butter

3 garlic cloves, sliced

350g mixed cherry tomatoes

2 tbsp finely chopped parsley stalks, plus a small handful of parsley leaves, chopped

1 long red chilli, sliced (optional)

400g spaghetti

16 raw scampi, heads removed

Freshly cracked black pepper

Method

Place a large saucepan over low heat. Add the olive oil, butter, garlic, tomatoes, parsley stalks and chilli, if using. Gently cook for 30 minutes, until the tomatoes have softened and are slightly caramelised, stirring occasionally.

Cook the spaghetti in a large saucepan of boiling salted water, following the packet instructions.

While the spaghetti is cooking, add the scampi to the conﬁt tomato mixture, increase the heat to medium and simmer for 5 minutes, or until the scampi are cooked and turn white.

Drain the spaghetti, reserving 60ml (¼ cup) of the pasta water. Add the spaghetti to the conﬁt tomato mixture, along with the reserved pasta water. Toss to combine, then divide among serving plates. Scatter with the parsley leaves and cracked pepper.

TIP The confit tomato can be made the day before and stored at room temperature in an airtight container.

opa! cover_ illustration by Gemma Leslie — Cover illustration: Gemma Leslie

_{This is an edited extract from ‘Opa!: Recipes Inspired by Greek Tavernas’ by Helena and Vikki Moursellas, with cover illustration by Gemma Leslie, published by Smith Street Books, $59.99.}

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Recipe Helena and Vikki Moursellas Authors of Peináo: A Greek Feast For All (2023) and Opa!: Recipes Inspired by Greek Tavernas (2025)

Helena and Vikki Moursellas are identical twins born in Adelaide, South Australia. They learnt how to cook from their Greek grandmother, Koula, and grew up with a passion and love for Greek cuisine. They are the authors of Peináo: A Greek Feast For All (2023) and Opa!: Recipes Inspired by Greek Tavernas (2025), both published with Smith Street Books. Helena and Vikki are authors, photo chefs, recipe developers, food stylists and content creators, living in London and Sydney respectively.

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