- Cook the pasta in salted water
- Fry 3 teaspoons of extra virgin olive oil in a pan over high heat with a clove of garlic and the cherry tomatoes cut in half, or quartered if large, for about 5 minutes
- Turn the contents often, being careful not to overcook the cherry tomatoes
- At this point, lower the heat and add the prawn sauce, pesto, pistachio cream, chilli pepper, dried tomato cream and 2 coffee cups of hot water
- Stir everything together with a wooden spoon, bring to the boil for a couple of minutes and then turn off the heat
- Separate 4 teaspoons of sauce from the pan
- Drain the pasta al dente and add it to the sauce
- Mix everything well
- Serve, completing with the teaspoon of sauce set aside previously and, if desired, a sprinkling of fresh parsley