Meals and Courses

Prawn Spaghetti with Tomato, Garlic and Basil Sauce

cook 10 mins
  • 500 g (1 lb) fresh spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 3 tablespoons sun-dried tomato paste
  • 250 g (8 oz) large cooked peeled prawns
  • 25 g (1 oz) basil, roughly chopped
  • salt and pepper
  • freshly grated Parmesan cheese, to serve (optional)
  • Bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 3 minutes or until just tender, then drain.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the garlic over a medium heat for a few seconds to flavour the oil, then add the tomatoes and tomato paste and cook, stirring occasionally, for 5 minutes until thickened.
  • Add the prawns and basil, stir through and heat through for 1–2 minutes until the prawns are piping hot. Season generously with pepper, then add the drained pasta and toss with the sauce to mix.
  • Serve in warmed serving bowls, sprinkled with freshly grated Parmesan cheese, if liked.
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