Tomato spaghetti with scampi

1.

Score the tomatoes crosswise and scald with boiling water. Rinse tomatoes and peel off the skin. Quarter, core and cut the tomatoes into pieces. Peel the garlic, cut into thin slices

2.

Heat 1 tbsp oil. Braise the garlic in it. Add the tomato pieces and bay leaves. Cover and simmer over low heat for about 20 minutes

3.

Clean and wash the zucchini and slice or cut into very fine slices. After about 10 minutes, add to the tomato sauce. Season to taste with salt and pepper. Wash the basil and chop finely except for something to garnish. Add the basil to the tomato sauce

4.

Cook the pasta in plenty of boiling salted water for about 10 minutes. Peel the prawns, remove the intestines. Rinse and dab the prawns. Fry in 2 tbsp hot oil per side. Season with salt, pepper and lemon. Add to the sauce

5.

Drain the spaghetti and toss in 1 tablespoon of oil. Serve with the tomato sauce and the restGarnish with basil