- 500g mixed cherry tomatoes, very ripe
- 125ml olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- Handful torn basil
- 2 tbsp groundnut oil
- 300g prawns
- 1 tsp chilli flakes
- 3 cloves garlic
- 200g spaghetti, cooked to packet instructions
This pasta is as fresh as a dewy morning in Tuscany, the sun rising over rolling fields of the ripest tomatoes, the sweet call of birds beckoning in a new and glorious basil-scented dawn. We've gone and invited prawns to this bucolic party, succulent, tender and juicy, nestled in a bed of firm to the bite pasta with lashings of grassy, springlike olive oil. Overall, this is summer in a plate - enjoy it while it lasts.
- Quarter the tomatoes and add them a big bowl along with the olive oil, salt, black pepper and basil. Stir it all together and leave to sit for at least 20 minutes.
- Cook the pasta as per packet instructions until al dente.
- Meanwhile, fry the prawns in the oil until nearly cooked through, then add the chilli flakes and garlic and fry for a further 30 seconds. Take off the heat and stir through the cooked pasta.
- Serve, topped with parmesan.