Creamy tomato, courgette & prawn pasta

• olive oil↗1 tbsp tbsp
• fat garlic cloves↗2

  thinly sliced

• large or 400g baby courgettes2

  sliced

• orecchiette400g g

  pasta, or any other small pasta shape

• 2 x 400g cans cherry tomatoes
• good pinch of sugar
• raw prawn↗200g g

  peeled

• half-fat crème fraîche↗100g g
• small pack basil↗

  leaves only, torn

Step-by-step instructions

1. 1

   Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.

2. 2

   Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

3. 3

   Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.