(With tomatoes of course!)
500g Fettuccine pasta
400g roma tomatoes, sliced into 1cm slices
2 cloves garlic, crushed
2 small, red chillies (or one if you like it milder), sliced thinly
300g raw prawns
Freshly grated pecorino cheese
Preheat oven to 200 degrees celcius. Arrange sliced roma tomatoes (homegrown of course) over greased oven tray. Roast for 15 minutes. Cook pasta according to instructions. Splash a generous amount of olive oil onto a hot fry pan. Fry garlic and chillies for a couple of minutes. Add prawns and fry for a further minute. Squash roasted tomatoes with a fork and add to fry pan. Add a generous handful of fresh basil to sauce. Drain fettuccine and stir pasta through sauce. Serve with freshly grated pecorino. Quick, easy, summery, mouth-watering dinner.