• This is a very simple dish but get it right and the whole thing is so much greater than the sum of its parts. Try to use uncooked prawns if you can, and the ripest softest tomatoes – when I say soft, I mean soft like a ripe peach. They don’t eat tomatoes any other way in Italy.

    Spaghetti with pan-fried prawns and tomatoes

    Serves: 4
    Cooking Time: 20 mins


    • extra virgin olive oil
    • 2 garlic cloves, peeled and finely sliced
    • 1 fresh red chilli, deseeded and finely sliced
    • a small bunch of fresh basil, leaves picked, stalks finely chopped
    • 400g frozen raw king prawns, defrosted and roughly chopped
    • 2 handfuls of cherry tomatoes, roughly chopped
    • sea salt and freshly ground black pepper, to taste
    • 500g dried spaghetti



    Heat a large saucepan and add a splash of oil. Add the sliced garlic and chilli and fry with the basil stalks until lightly browned. Add the prawns and fry for a minute or two.


    Add the chopped tomatoes, season well with salt and pepper, and simmer for a minute or two.


    Cook the spaghetti according to packet instructions in plenty of boiling salted water. Drain and toss with the prawns and tomatoes. Sprinkle with roughly torn basil leaves and serve.


    To drink: Go for the light and appealing L’Ormarins Terra del Capo Pinot Grigio.