This tomato, garlic and prawn pasta is such a quick meal and yet is so tasty.  In fact, the longest part of this recipe will be waiting for the water to boil and the pasta to cook. 

Ingredients
400g trofie pasta
2 tbsps olive oil 
1 onion very finely chopped 
4 garlic cloves, very finely chopped 
1 fresh red chilli very finely chopped 
500g cherry tomatoes cut in half 
15g parsley, finely chopped 
8 grinds of freshly ground black pepper 
1-2 tsp sugar depending on how ripe your tomatoes are 
½ tsp salt 
2 tbsps tomato puree 
125ml white wine 
200g raw tiger or king prawns, peeled and deveined 
25g finely grated parmesan, plus extra to serve 

Method
Bring a large saucepan of heavily salted water to the boil while you chop up the vegetables. 

Put the add the pasta to the water and cook according to the package instructions 

Meanwhile, heat the oil in a large frying pan or wok over medium heat.  Add the onion and cook for 3-5 minutes until soft and translucent.  Add the garlic and chilli and cook for a further minute.  Add the cherry tomatoes and cook for 3 minutes.  While the tomatoes are softening add half of the parsley, the pepper, sugar and salt. 

Once the tomatoes are soft, add the tomato puree and stir through the tomatoes, bursting them as you go.  Add the wine and prawns and cook for 2-3 minutes until prawns are just cooked through and pink.  Take half a ladleful of the pasta water and the parmesan and stir through. 

When the pasta is cooked to your liking, add the pasta to the tomato sauce and thoroughly stir through.  Add the remaining parsley leaves and adjust the seasoning. Serve with extra parmesan grated over the top and a grind or two of black pepper.