Italian spaghetti with prawns

• porsi: serves 6

Bahan-bahan

• 2 cloves of garlic

• 1 dried red chilli

• 1 lemon

• 2 handfuls of cherry tomatoes

• sea salt and freshly ground black pepper

• 500g dried spaghetti

• olive oil

• 500g raw fresh prawns, peeled, deveined, tails left intact

• 2 heaped tablespoons tomato purée

• 1 x 100g bag of wild rocket

Petunjuk

• Peel and finely chop the garlic

• Crumble the dried chillies

• Finely grate the zest of the lemon and put

• Halve the cherry tomatoes and put aside

• Put a large pan of salted water on to boil

• Once boiling, add the spaghetti and cook according to packet instructions

• When your pasta has about 5 minutes to go, add a couple of lugs of olive oil to a frying pan on a medium heat

• Add the chopped garlic and crumbled chilli

• As soon as the garlic starts to turn golden, add the tomatoes and stir for a few minutes, then add the prawns and stir for another minute

• Scoop out a small cupful of the pasta water and add it to the prawns with the tomato purée

• Stir and simmer for a couple of minutes

• When the pasta is ready, scoop out another cupful of the cooking water then drain in a colander

• Tip the spaghetti into the pan of sauce, squeeze in the juice of the lemon then tear in half of the rocket and toss well

• If the sauce is a bit thick, add a splash of the reserved cooking water to loosen it

• Have a taste and season with salt and pepper then divide between your plates

• Sprinkle over the lemon zest and remaining rocket before serving