Spicy Jammy Tomato Prawn Bucatini

Prep your prawns

Pat dry prawns and season with salt. Heat 1 tbsp in a large frying pan over medium high heat. Add prawns and cook for 30-60 seconds per side until just cooked. Remove from pan and set aside, you'll reuse the pan for the sauce.

Start your pasta sauce

Start your pasta water now, heavily salt and bring to a boil and add your pasta to cook to al dente when it's ready - the sauce comes together quickly so it should be done by the time your pasta is! Reserve some of the pasta water for your final step

Heat your frying pan back up over medium heat, heat 1 tbsp oil, then 6 minced garlic cloves. Cook for 30 seconds, then add tomatoes with a big pinch of salt, stir and cover immediately so the residual steam prevents the garlic from burning. After 1-2 minutes, remove lid and try and squish a few of the tomatoes to get the juices going and prevent the garlic from burning, add in 1/2 tsp chili flakes an cover (if at any point it feels like the garlic is burning, throw in a splash of water and cover). Cook for about 10 minutes until tomatoes are bursting and jammy - squish them all down to create your sauce.

Finish your pasta

Once tomatoes are fully cooked, add 1/2 tsp fish sauce, 1/2 tsp sugar and taste - add more sugar or salt if needed. Add cooked pasta to your sauce with a splash of pasta water and give it a really good stir to break up the starches and get your sauce thickened slightly. Add prawns to pasta to reheat. Cook for another minute until everything is hot and serve with lots of fresh basil and parm. Feel free to add a splash more of pasta water if your sauce starts thickening up too much.