|300g||Cook Italia Spaghetti|
|340g||large frozen cooked & peeled prawns, defrosted|
|1 tablespoon||Extra Virgin Olive Oil|
|1||Red Chilli, deseeded and finely chopped (optional)|
|2 Cloves||Garlic, crushed|
|1 can||Cook Italia Chopped Tomatoes|
|50g||Rocket leaves, roughly chopped, plus a handful for garnish|
|Juice and zest of 1||Lemon|
|A pinch||Salt and Black Pepper to serve|
Cook the Spaghetti in a large pan of boiling water, with a pinch of salt, for 8 to 10 minutes, or according to the instructions on the pack.
Place the prawns on kitchen paper to absorb the water.
Use a zester or a fine knife to make fine strips from the lemon peel, then cut the lemon in half and squeeze and save all the juice.
Warm the Olive Oil in a pan on a medium heat. Add the garlic and chilli (if using) and fry for a couple of minutes, stirring occasionally, until softened but not burnt.
Add the Chopped Tomatoes and bring to the boil, then reduce to a simmer for 5 minutes, stirring occasionally.
Stir in the prawns and let them heat through for 2 minutes.
Add the roughly chopped rocket, lemon zest and juice, and stir. Taste, then add a pinch of salt and pepper.
When the Pasta is how you like it ‘ ‘al dente’ or slightly softer – drain it and tip the hot, drained Pasta into the sauce. Stir gently until the Pasta is thoroughly coated in the sauce.
Scatter with a few whole rocket leaves and serve immediately with black pepper for a final flourish.