Spaghetti with prawns, chilli and cherry tomatoes

Recipe notes

Don’t overcook the prawns

They only need a couple of minutes. If they curl tightly into little rings, they’ve gone too far.

Garlic first, then heat

Starting garlic in cold oil helps it infuse gently without burning.

Use good olive oil

There are so few ingredients here, so a decent extra virgin olive oil makes a big difference to the final dish.

Pasta water

It helps the sauce cling to the spaghetti. Add it gradually as you might not need the full ¼ cup.

Adjust the chilli

Half a red chilli gives it a nice warmth. Go more (or less) depending on how you like it.

Fresh or frozen prawns

Frozen work great for this dish, just make sure they’re fully thawed and patted dry before cooking to avoid soggy results. You can also use fresh if you have some on hand, just peel and devein them first.

Can I use another pasta shape?

Yes, linguine or fettuccine work well. Just use a long, thin pasta that holds the sauce nicely.