My mid-week cooking came from the latest Delicious magazine (May 2008, pg. 32).
I put my boyfriend in charge of cooking the pasta as I worked on everything else. Was truly delicious and will definitely be making it again!

Serves 4

500g spaghetti
extra virgin olive oil
2 garlic cloves, thinly sliced
1 long red chilli, deseeded, thinly sliced
6 basil springs, leaves picked, stalks finely chopped
400g peeled green prawns, roughly chopped
2 handfuls cherry tomatoes, roughly chopped

Cook pasta in a large pan of boiling salted water according to packet instructions.
Meanwhile, heat a large, deep frypan over medium heat and add a splash of extra virgin olive oil. Add the garlic and chopped chilli and cook with the basil stalks for 1-2 minutes until garlic is lightly browned. Add prawns and fry for 1-2 minutes until pink and almost cooked through. Add the tomatoes and season well with salt and pepper. Simmer for 1-2 minutes until tomatoes softens.
Drain the cooked pasta, then add to the frypan and toss to combine. Sprinkle with basil leaves (roughly torn if large) and serve immediately.