Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add penne and cook until al dente according to package directions (about 10–12 minutes). Reserve 120 ml (about 1/2 cup) of the pasta cooking water, then drain the pasta and set aside.

Seafood & Vegetables

Prepare prawns and vegetables

Pat the king prawns dry with paper towels and season lightly with 1/2 tsp sea salt and a pinch of black pepper. Trim and slice the courgettes; halve the cherry tomatoes and thinly slice the garlic. Tear basil leaves and set aside.

Sear prawns

Heat 1 tbs olive oil in a large wide sauté pan over medium-high heat. Add prawns in a single layer and sear 1–2 minutes per side until just pink and opaque. Transfer prawns to a plate and keep warm.

Cook courgette and garlic

Add 2 tbs olive oil to the same pan over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant (do not brown). Add sliced courgette and a pinch of salt, sauté 3–4 minutes until just tender and lightly golden. Add halved cherry tomatoes and cook another 2 minutes until they begin to soften and release juices.

Sauce & Seasoning

Deglaze and build sauce

Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Stir in 400 g passata and 1 tbs tomato paste. Add 1 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp sea salt, 1/2 tsp black pepper, lemon zest and 1 tbs lemon juice. Simmer gently for 6–8 minutes until sauce thickens slightly and flavours meld.

Finish sauce with prawns

Return the seared prawns to the pan and simmer with the sauce 1–2 minutes to reheat and finish cooking. If the sauce is too thick, add up to 120 ml reserved pasta water, a little at a time, to loosen and create a silky consistency.

Finish & Serve

Combine pasta and sauce

Add the drained penne to the sauce and toss over medium heat until pasta is fully coated, about 1–2 minutes. Add 20 g butter and 1 tbs olive oil and toss to emulsify the sauce. Stir in 40 g grated Parmesan (reserve a little for serving) and torn basil leaves. Adjust seasoning with salt and pepper to taste.

Serve

Divide penne ai gamberi among warm plates. Finish with extra grated cheese and a drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.