Put the water in a large pot for the spaghetti. Wash and halve tomatoes, scald and peel them beforehand if necessary. Halve the vanilla pod lengthways, scrape out the pulp. Heat 3 tablespoons of butter or lard in the pan, let the vanilla pulp and pod soak for a few minutes. Add tomatoes. Sprinkle brown sugar on top and caramelize over low heat. Cover the tomatoes and let them steep with the heat off.
Cook the spaghetti al dente according to the instructions on the packet.
Sort and wash the rocket, pluck into bite-sized pieces, removing the coarse stems. Spin the rocket dry. Peel the garlic and cut into small cubes. Wash lemon with hot water, rub dry and cut into wedges.
Heat 1 tablespoon of butter or lard and oil in a pan and sauté the garlic. Add the prawns and lemon wedges, fry brown while turning. Season with pepper and salt. Remove lemon wedges.
Drain the spaghetti and drain well. Catch a little cooking water. Remove the vanilla pod from the tomatoes. Add the spaghetti to the tomatoes in the pan, toss carefully, adding the cooking water if necessary. Now season again to taste, possibly seasoning with salt and pepper. Now add the prawns and rocket, mix everything together and apply immediately.
You can adjust the amount of tomatoes, rocket and prawns to your taste - but that`s how we like it best.