400g dried spaghetti
6 tbsp olive oil
3 garlic cloves, crushed
2 medium-hot red chillies, deseeded and finely chopped
150g vine-ripened tomatoes, skinned and chopped
Finely grated zest of 1/2 lemon, plus 2 tbsp lemon juice
300-400g cooked and peeled tiger prawns, thawed if frozen
150g rocket leaves
1. Bring a large saucepan of water to the boil. Add the spaghetti and cook according to pack instructions or until the pasta is al dente.
2. Shortly before the spaghetti is ready, put the oil and garlic into a large deep frying pan or shallow saucepan over a medium-high heat. As soon as the garlic starts to sizzle, add the chillies and fry for 1 minute. Add the tomatoes and fry for a further minute. Add the lemon zest, lemon juice, prawns and some seasoning and cook for 11/2-2 minutes, until the prawns are heated through.
3. Drain the spaghetti and add to the pan of prawns with the rocket and toss together well. Divide between 4 warmed pasta bowls and serve.