Pre-heat the oven to 400ºF.
Line a baking tray with foil.
Squeeze the tomatoes to remove seeds; discard.
Place the tomato halves, cut-side up, on the baking tray and drizzle with 2 tablespoons of extra virgin olive oil; season with salt and freshly ground black pepper.
Place in the pre-heated oven and roast for 5 minutes or until starting to wilt.
Meanwhile, cook the pasta in boiling salted water until al dente; drain and refresh briefly under cold water.
Toss with a little extra virgin olive oil to keep from sticking together.
Heat the remaining extra virgin olive oil in a large skillet, over medium heat.
Add the garlic, chilli and prawns; cook, stirring, for 1 to 2 minutes.
Add the wine and parsley; allow the wine to bubble for a minute.
Add the roasted tomatoes and the pasta to the pan; toss quickly to combine.
Serve in deep bowls; drizzle with extra virgin olive oil.
