400g penne pasta
2tbsp (20g) Clover Lighter
2 garlic cloves, crushed
500g vine cherry tomatoes, quartered
300g raw king prawns, shelled and deveined
Zest of 1 lemon
Freshly ground black pepper
2 heaped tablespoons flat leaf parsley
Wedges of lemon to serve
Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
Meanwhile, heat the Clover Lighter in a deep frying pan and add the garlic, gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes and resist the urge to stir them as this will break them down and you want to retain a little of their shape.
Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes