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Picchi-pacchi spaghetti with prawns and chilli

Picchi-pacchi simply means a fresh, raw or barely cooked sauce, and it is a speciality from the island of Sicily From: bonappetit.com SERVES 4

350g dried spaghetti
450g small vine-ripened tomatoes, skinned
2 tbsp olive oil
3 fat garlic cloves, finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 bunch spring onions, trimmed and thinly sliced
450g cooked and peeled king prawns
20g fresh flatleaf parsley leaves, chopped

Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions, until al dente.

Meanwhile, working over the sink, gently squeeze and burst the tomatoes to rid them of most of their seeds, then roughly chop.

Shortly before the spaghetti is ready, heat the oil in a pan over a medium heat. Add the garlic and red chillies and sizzle gently for 1 minute. Add the spring onions and cook for another minute, then add the tomatoes and cook gently for 30 seconds, until just heated through but still holding their shape. Season to taste with salt and pepper.

Drain the spaghetti well and return to the pan. Add the tomato mixture, prawns and chopped parsley. Toss together and serve.