This easy pasta supper is an Italian speciality from Sicily. Picchi-pacchi simply means a fresh, raw or barely cooked sauce, so this tastes really fresh
Ready in 20 minutes
1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions, until al dente.
2. Meanwhile, working over the sink, gently squeeze and burst the tomatoes to rid them of most of their seeds, then roughly chop.
3. 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.
4. Drain the spaghetti well and return to the pan. Add the tomato mixture, prawns and chopped parsley. Toss together and serve.
Match this with a crisp, ice-cold white wine to counter the heat. Try a dry New World Riesling.
8.2g fat (1.2g saturated)
Contributed by delicious. magazine
The best chefs on TV and over 6,000 recipes