Ingredients
Method
1.Cook pasta in a large saucepan of boiling salted water, uncovered, until al dente; drain. Return the pasta to pan; cover to keep warm.
2.Meanwhile, combine the prawns with the garlic and 1 tablespoon of the oil in a medium bowl.
3.Cook the prawns in a large heated oiled frying pan over high heat, in batches, for 30 seconds each side or until just cooked through. Remove prawns from the pan, cover to keep warm.
4.Add 2 tablespoon of oil to the pan, add the tomatoes, cook, stirring, over medium heat for about 3 minutes or until tomatoes are tender and starting to wilt.
5.Add the olives and the capers and stir to combine.
6.Add the cooked pasta and prawns to the pan with the remaining olive oil, dill and lemon. Season to taste.
Any short shaped pasta can be used. You can use chopped fresh parsley instead of the dill if you prefer. Recipe is best made just before serving.
Note
