Serves 2

Ingredients:
• 1 onion, ½cm dice
• 2 garlic cloves, finely chopped
• 2tbsp sun-dried tomatoes, chopped
• ½ mild red chilli, deseeded, chopped
• 3tbsp fresh flat leaf parsley
• 250g raw king prawns, halved
• Olive oil
• 200g linguine
• 1tbsp red wine vinegar
• 1 tin chopped tomatoes
• 200ml tomato passata
• ¼tsp sugar

DIRECTIONS

1. Put a large saucepan of water with 1tbsp salt over a high heat and bring to the boil for the pasta. Prep the onion, garlic, sun-dried tomatoes and chilli. Pick the parsley leaves from their stalks and finely chop.

2. Heat 1½tbsp oil in a frying pan over a medium heat. Once hot, add the onion, garlic, sun-dried tomatoes and as much chilli as you dare. Season with ¼tsp salt and a grind of black pepper. Cook until the onion is soft.

3. Add the linguine to your pan of boiling water. Cook until ‘al dente’ (cooked through but with a tiny bit of firmness left in the middle), about 11 mins (or according to the packet instructions). Once cooked, drain the linguine in a colander.

4. Add the red wine vinegar, the tin of chopped tomatoes and passata, parsley stalks and sugar. Let the mixture simmer over a medium-low heat until you have a nice thick sauce, about 10 mins.

5. Stir in the king prawns. Cook for 2-3 mins until the prawns are pink on the outside and opaque all the way through.

6. Combine the pasta and sauce. Sprinkle over the parsley leaves and mix thoroughly to serve.