Tiger Prawn Spaghetti with Chilli and Sun Dried Tomato

Heat 3 tbsp of olive oil in a frying pan on medium heat. Once hot cook the onion, garlic and sun-dried tomatoes. Sprinkle in as much chilli as you dare together with a pinch of salt and black pepper. Cook for 5 mins and be careful not to let the ingredients burn.

Add in the chopped tomatoes, ½ 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 the spaghetti in the boiling water with ½ tsp of salt for around 11 mins. Once the spaghettiis ‘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 sauce has thickened up, stir in the tiger prawns and cook them for a few mins until they turn pink.

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