Take advantage of the last of the summer tomatoes with this super fresh pasta sauce.

Bring a bot of water to a boil and drop in 100g spaghetti, referring to package instructions for cooking time.

Meanwhile, chop up 2 garlic cloves and 1 spring onion and warm in a pan with a glug of olive oil. Add 1 medium-sized tomato (yellow if possible) seeded and finely chopped and a glug of white wine. Add 125g cooked prawns and stir till the wine reduces down. Season with sea salt and pepper and add a small handful of finely chopped parsley.

Once the pasta is cooked, drain and add to the pasta sauce. Stir till well incorporate and serve up straight away.

Serves 1.