Chilli Prawn & Cherry Tomato Spaghetti

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

  • 500g Spencer Gulf King Prawns (green), peeled and chopped
  • 375g pack stoneground spaghetti
  • 1 punnet cherry tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 1 birds eye chilli, thinly sliced into rounds
  • 1 tablespoon baby capers, rinsed
  • salt flakes and freshly ground black pepper
  • 1/3 cup basil leaves
  • 1 lemon, cut into wedges


Cook pasta following pack instructions. Reserve 1/3 cup cooking water and drain.

Heat a large saute pan over a medium-high heat and add tomatoes, shaking the pan regularly until tomatoes are blistered and start collapsing.

Reduce heat to medium, add olive oil, garlic and chilli to the tomatoes, stirring to combine. Using the back of a wooden spoon, gently squash the tomatoes to create a rustic sauce. Add the prawns, stirring to combine and cook for 2-3 minutes or until opaque.

Add capers reserved cooking water, half the basil and season with salt and pepper, stirring to combine.

Add drained pasta, tossing until well coated.

Divide pasta between four bowls, sprinkle over remaining basil and serve with a wedge of lemon.