- 1 onion, sliced
- 300 g peppers, cut into small chunks
- 800 g tins chopped tomatoes
- 350 g pasta shapes
- 220 g peeled prawns
- 1 tbsp olive oil
- 2 garlic clove, peeled finely and chopped
- 2 tsp dried mixed herbs
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.