Tiger Prawn Linguine

Heat 1 tbsp of olive oil in a pan on medium heat. Once hot cook the garlic, onion and sun-dried tomato. Sprinkle on 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 ½ a tsp of sugar (if you have some). Mix in ¼ tsp salt and a few grinds of black pepper. Bubble away the mixture on a medium-low heat for around 10 mins until you have a nice thick sauce.

Cook your pasta in the boiling water with ½ tsp of salt for around 10 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 have turned pink.

Next, drop your drained pasta into the pan with the tomato sauce. Sprinkle over the parsley. If you’re feeling up to the task, 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.