Masala Arrabbiata Prawn Pasta

• 200 g Penne
• 2 tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 1 tsp Hot paprika
• 1 tsp Ground cumin
• 2 tsp Garam masala
• 400 g Canned chopped tomatoes
• ½ tsp Black pepper
• 250 g Prawns, raw, peeled
• 15 g Fresh coriander
• 1 piece Lemon

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Cook the penne until al dente, then drain, reserving a small splash of the cooking water.
2. Meanwhile, warm the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not browned.
3. Stir in the hot paprika, ground cumin and garam masala and cook for 20 to 30 seconds to bloom the spices. Tip in the canned chopped tomatoes, add the remaining 1 tsp fine sea salt and the black pepper, then simmer for 6 to 8 minutes until slightly thickened.
4. Add the prawns to the sauce and cook for 2 to 4 minutes, stirring, until they turn pink and are just cooked through. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.
5. Add the drained penne and toss well to coat. Take off the heat, stir through most of the fresh coriander, then squeeze over the lemon to taste. Serve straight away with the remaining coriander scattered on top.

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