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Peel and finely slice the garlic and peel and finely chop the onions. Pick and roughly chop the parsley leaves, finely chopping the stalks. Place a medium non-stick frying pan over a medium-low heat, and once hot, add a lug of oil, quickly followed by half the garlic, the onion and parsley stalks. Fry for 10 minutes, or until soft but not coloured, stirring occasionally.
Meanwhile, run a knife down the back of the prawns and pull out the veins. Add the anchovy fillets to the pan and fry until melted, then add the tomato purée and cook for a further minute, before pouring in the wine. Leave to bubble and cook away. Dissolve the stock cube in 300ml of boiling water and add to the pan, or pour in the fresh stock, if using. Bring to the boil, then simmer on a low heat for 5 minutes, or until thickened. Blitz the sauce in a blender until smooth, then season to taste.
Put a medium stewpot of salted water onto boil for the pasta, then cook according to packet instructions. Wipe the frying pan clean and place back over a medium heat with a lug of oil. Deseed and finely chop the chilli, then add to the pan with the remaining garlic. Cook for 2 to 3 minutes, or until lightly golden. Next, add the prawns and fry for a further 2 to 3 minutes, or until cooked through, then pour over the tomato sauce. Roughly chop and add the cherry tomatoes, then gently bring to a simmer and scatter over the parsley leaves.
Once the pasta is cooked, drain, reserving a cup of the pasta water, and add back to the stewpot. Add the sauce and toss together, loosening with a splash of pasta water, if needed. Toss the rocket with the juice from the lemon, place on top of the pasta and serve immediately.