Typically in Italy, cheese never gets involved with seafood – even when it comes to pasta. Instead, those clever Italians make pangrattato, which is pan-fried breadcrumbs mixed with lemon zest and herbs. It's the perfect golden topping to these sweet Aussie prawns simmered in garlicky tomato and tossed with pasta. Increase chilli flake quantity as you like for this one.
Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Pick thyme leaves from their stems. Zest lemon. Heat ½ the olive oil in a frypan over medium heat. Add panko breadcrumbs and cook, stirring continuously, for 4–5 minutes or until toasted. Stir through lemon zest and ½ the thyme and season with salt and pepper. Remove from pan.
Peel and finely chop eschalot. Peel and crush garlic.
Heat remaining oil in a frypan over medium-high heat. Add eschalot, garlic, chilli flakes, remaining thyme and a sprinkle of salt and cook for 1–2 minutes or until softened. Add cherry tomatoes and reserved pasta cooking water, reduce heat to medium and simmer for 5–6 minutes minutes or until sauce has reduced slightly.
Season prawns with a sprinkle of salt. Add to pan and cook for 3–4 minutes or until beginning to change colour. Stir through butter to melt. Add pasta and cook, stirring, until warmed through.
Cut lemon into wedges. Toss salad with your favourite dressing. Divide pasta between bowls and top with pangrattato. Serve with lemon wedges and salad.