Cook the spaghetti in plenty of salted water until al dente. In the meantime, cut the bell pepper into pieces and fry lightly in olive oil. Add the prawns and toss. Quarter the tomatoes and add. Drizzle with lemon juice. Season with salt and pepper and add chilli to taste as required.

Drain the spaghetti and immediately add to the pan with the prawns, toss well and add two hemp full of rocket. Swirl again and season to taste. Transfer to a deep plate and top with the parmasan.