2 x 250g punnets cherry tomatoes 100ml olive oil
2 garlic cloves, thinly sliced Pinch of chilli flakes
16 green king prawns, legs trimmed, halved lengthways
1 basil sprig, plus 1/4 cup leaves
1/3 cup (80ml) pure (thin) cream
400g dried trofie* (or other short pasta)
Bring a large pan of water to the boil. Cut a small cross at the base of each tomato, then blanch, in batches, for 20 seconds. Refresh immediately in a bowl of iced water. Cool, peel, then halve and discard seeds. Set aside.
Heat olive oil in a large frypan over medium heat. Add garlic and chilli and cook, stirring, for 1 minute until fragrant and just starting to colour.
In batches, add prawns to the pan, cut-side down, and cook for 1-2 minutes. Turn and cook for a further 30 seconds until just cooked through. Remove prawns from pan and set aside.
Add tomato and basil sprig to the pan and cook, stirring, for 3-4 minutes until tomato begins to break down. Add the cream and gently heat, without stirring, for 1-2 minutes until warmed through.
Remove the basil sprig and return the cooked prawns to the pan with half the basil leaves.
Meanwhile, cook pasta in a large
pan of salted boiling water according to packet instructions until al dente. Drain.
Add pasta to the pan with the sauce and gently toss to combine. Divide among bowls and serve scattered with the remaining basil leaves.
* Trofie (small pasta twists) is from delis and gourmet food shops.