Prawn Pomodorro

I just love pasta.  Here's my recipe for pomodorro- this one's light yet flavorful.  The sauteed prawns are optional.

Ingredients:
Cooked pasta (I prefer Angel Hair)
Extra-virgin olive oil
Minced garlic, about 1 tablespoon, depending on the quantity of prawns
Sliced garlic, the more the better
Shelled and deveined prawns (Please leave the tails intact for presentation)
Chopped fresh, ripe tomatoes
Sliced olives or mushrooms (optional)
Del Monte Spaghetti Sauce, Italian Style
Freshly grated parmesan cheese
Paprika (optional)
Salt and pepper

Procedure:
Season prawns with salt, pepper and paprika.  In a large pan, add olive oil and saute prawns in minced garlic until pink and tender.  Do not overcook.  Remove prawns from pan and set aside.
Using the same pan, add lots of olive oil and saute garlic until aromatic.  (It's important that you add a big amount of olive oil, about a half cup, because the pasta should not be dry.)  Do not cook until brown so as not to make it bitter.  Add chopped tomatoes and saute until half-cooked only.  Tomatoes should remain firm.  Add olives.
Add the cooked pasta; toss it so as to be completely coated by the olive oil.  Add about 1/4 cup Del Monte Spaghetti sauce for a bit of color.  If the pasta appears dry at this point, you may add more olive oil or spaghetti sauce.
Lastly, add parmesan cheese and toss again until the cheese melts and disappears.
Put pasta in a big bowl and garnish with cooked prawns.  Enjoy!

Tip:  Store left-over pasta in a sealed bowl.  It actually tastes better the following day when the garlic becomes more flavorful.