Quick Pasta Prawns with Crunchy Breadcrumbs
300g dried spaghetti32tbsp olive oil divided
100g cherry tomatoes halved
2 garlic cloves sliced very thinly
300g cooked prawns (you can of course use raw – they will just need a little longer cooking)
1tbsp capers (drained)
2 tbsp tomato passata
2 large handful of flat leaf parsley chopped, divided
1tsp of lemon zest
30g bread crumbs
Bring a large pot of water with 1tsp salt back to the boil, toss in the spaghetti and cook to packet instructions usually about 8-10 minutes ; meanwhile
Dry toast the breadcrumbs on a frying pan, remove and set aside.
Heat ½ the oil in the frying pan over a medium heat, add the tomatoes and cook gently until they start to soften, season and remove with a slotted spoon.
Add the rest of the oil, over a medium high heat, add the garlic and cook until it is golden, turn down the heat and add the prawns, capers, passata, add back the tomatoes and continue to heat until the prawns are hot.
Toss in the cooked pasta, mix well, sprinkle over the lemon zest and ½ the parsley.
Divide across 4 bowls, sprinkle over the breadcrumbs and the rest of the parsley.