I love making quick pasta sauces with cherry tomatoes as they are so vibrant and sweet, bursting with juice. Here, they’re combined with garlic, oregano and chilli into a spicy base for a simple prawn pasta.

I like to roughly chop the prawns so that with each mouthful you get a taste of everything. Retain the seeds in the fresh chilli or increase the amount of dried chilli you use for a more fiery sauce. Other pasta shapes, such as casarecce and torchiette, are also fabulous here.