Sear the prawns

• Heat olive oil in a large pan.
• Sear the prawns briefly on each side until lightly coloured; they do not need to be fully cooked.
• Remove and set aside.

Build the sauce base

• In the same pan, add the garlic and chili.
• Sauté briefly over medium heat until fragrant.
• Add the cherry tomatoes and cook until they soften and release their juices.
• Add a splash of water if needed and stir; keep warm on low heat.

Cook the spaghetti

• Bring a pot of salted water to a boil.
• Cook the spaghetti until just under al dente.
• Reserve some pasta water and drain.

Toss and finish

• Add the spaghetti to the pan with the sauce and toss well, adding pasta water as needed to emulsify into a silky sauce.
• Return the prawns to the pan and toss just until cooked through.

Serve

• Serve immediately, optionally drizzling with extra olive oil.