King Prawn Linguine

Heat 2 tbsp of olive oil in a frying pan on medium heat. Once hot cook the onions, garlic, and sun-dried tomatoes. Sprinkle in the chilli together with a pinch of salt and pepper. Cook for 5 mins and be careful not to let the ingredients burn.

Add in the tinned tomatoes, together with 1/2 tsp of sugar (if you have some). Mix in 1/4 tsp of salt and a few grinds of black pepper. Let the mixture bubble away on medium-low heat for around 10 mins, until you have a nice thick sauce.

Cook your pasta in the boiling water with 1/2 tsp of salt for around 6 mins. Once the pasta is ‘al dente’ drain it. Tip: ‘Al dente’ means it is cooked but there is just a hint of firmness left in the middle.

Once your pasta sauce has thickened up, stir in the raw prawns and cook them for a few mins until they turn pink.

Next, drop your drained pasta into the pan with the tomato sauce. Sprinkle over the parsley, then toss the ingredients together to mix them. If you don’t fancy redecorating the kitchen, then you can always give it a good stir instead.