PRAWN, TOMATO AND BOCCONCINI SPAGHETTI
Prep time 5 mins Cooking time 15 mins Serves 4-6 500g baby tomatoes, halved A handful of fresh basil, leaves torn 1 tbsp red grape vinegar 2 tbsp olive oil, plus extra 1 garlic clove, crushed 600g prawns, shelled, tails removed and cooked 500g spaghetti 300g bocconcini, crumbled 2 bird’s-eye chillies, seeded, finely chopped In a bowl, mix tomatoes, chopped basil and vinegar. Season with salt and pepper. Set aside. Heat 2 tbsp olive oil in a pan and fry the garlic gently for about a minute. Add prawns and toss them in the pan to coat in the garlic. Set aside. Bring a pot of salted water to the boil, cook the spaghetti until al dente, then drain and drizzle with olive oil. Toss to coat. Add the tomatoes, prawns, bocconcini and chillies to the spaghetti and toss thoroughly before serving.