Step 1

Bring a large pan of water to the boil. Cut a small cross at the base of each tomato, then blanch, in batches, for 20 seconds. Refresh immediately in a bowl of iced water. Cool, peel, then halve and discard seeds. Set aside.

Step 2

Heat olive oil in a large frypan over medium heat. Add garlic and chilli and cook, stirring, for 1 minute until fragrant and just starting to colour.

Step 3

In batches, add prawns to the pan, cut-side down, and cook for 1-2 minutes. Turn and cook for a further 30 seconds until just cooked through. Remove prawns from pan and set aside.

Step 4

Add tomato and basil sprig to the pan and cook, stirring, for 3-4 minutes until tomato begins to break down. Add the cream and gently heat, without stirring, for 1-2 minutes until warmed through. Remove the basil sprig and return the cooked prawns to the pan with half the basil leaves.

Step 5

Meanwhile, cook pasta in a large pan of salted boiling water according to packet instructions until al dente. Drain.

Step 6

Add pasta to the pan with the sauce and gently toss to combine. Divide among bowls and serve scattered with the remaining basil leaves.