PRAWNS AND PASTA RECIPE RECIPES

1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

Heat the oil in a frying pan, and fry the onion and peppers for 5 minutes, until slightly charred.

Stir in the garlic and herbs, and cook for 1 minute, before adding in the tomatoes and 200ml water, and simmer for 10 minutes, until thickened.

Meanwhile, cook the pasta according to the pack instructions.

Add the prawns to the sauce and heat through for 1 minute, until they are piping hot. Stir through the drained pasta and serve immediately.

Chef's tip: for vegetarians, try swapping the prawns for 200g mushrooms and 250g aubergines. Cook the mushrooms and aubergines with the onions and peppers.