Heat a tbsp of olive oil and add the garlic & herbs, and slowly simmer to infuse the oil on a gentle heat so that it doesn’t burn.
Add the chopped tomatoes for 3-4 minutes until starting to soften. Add the shredded courgette and cook for another 2 minutes.
Add the sugar and season.
Leave on low heat whilst you cook your spaghetti.
Whilst the spaghetti is cooking, add a cup of pasta water along with basil & the prawns to the tomatoes and make sure the prawns are heated through fully. Add the zest of one lemon.
Drain the spaghetti and add to the prawns and squeeze the lemon juice. Mix through until all the spaghetti is coated in the lovely garlicky tomato juices. Season well.