1 very easy.
4 tbsp olive oil.
Salt and pepper.
5 garlic cloves, chopped very finely.
450 g/1 lb dried linguine or spaghetti.
400 g/14 oz canned chopped.
350 g/12 oz raw peeled prawns.
1 fresh red chilli, seeded and chopped.
2 tbsp chopped fresh.
Very finely flat-leafed parsley, to garnish.
Heat 2 tablespoons of the oil and the garlic in a saucepan over a medium-low heat. Cook the garlic until just beginning to colour. Add the tomatoes and chilli. Bring to the boil, then simmer over a medium-low heat for 30 minutes until the oil separates from the tomatoes.
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Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Heat the remaining oil in a frying pan over a high heat. Add the prawns and stir-fry for 2 minutes until pink. Add the prawns to the tomato mixture. Stir in the parsley. Simmer over a low heat until bubbling.
Transfer the pasta to a warm serving dish. Pour the sauce over the pasta. Toss well to mix. Sprinkle over the chopped parsley to garnish and serve immediately.