1

Cook pasta in a large saucepan of boiling salted water, uncovered, until al dente; drain. Return the pasta to pan; cover to keep warm.

2

Meanwhile, combine the prawns with the garlic and 1 tablespoon of the oil in a medium bowl.

3

Cook the prawns in a large heated oiled frying pan over high heat, in batches, for 30 seconds each side or until just cooked through. Remove prawns from the pan, cover to keep warm.

4

Add 2 tablespoon of oil to the pan, add the tomatoes, cook, stirring, over medium heat for about 3 minutes or until tomatoes are tender and starting to wilt.

5

Add the olives and the capers and stir to combine.

6

Add the cooked pasta and prawns to the pan with the remaining olive oil, dill and lemon. Season to taste.