This is dead easy and quick. I think I prefer it without the prawns actually. And it could have taken a bit of chilli too.
What to use – serves 1
- A handful of shallots – finely chopped
- Garlic – as much as you like – I used four cloves, crushed (!)
- Glug of olive oil
- 200g tomatoes – blitzed in a food processor
- 50ml of white wine
- Sea salt and pepper
- A teaspoon of honey if your tomatoes aren’t very sweet
- Squeeze of tomato puree
- A few leaves of basil
- Two handfuls of baby spinach
- 100g cooked prawns
- 70g pasta
How to use it
Saute the shallots in the olive oil for a minute, add the crushed garlic and continue to sauté for a minute – don’t let it brown.
Blitz the tomatoes in your processor and add to the pan along with the white wine and bring to a vigorous bubble. Add a good pinch of salt, a teaspoon of honey if your tomatoes aren’t very sweet (mine weren’t), around half a table spoon of tomato puree, stir well and leave to a medium bubble while your pasta boils.
About 8 mins into the pasta boil, add the prawns into the sauce to heat through. Bring the temperature of the sauce pan back up if you need to to make sure they’re heated through. Taste at this point and season as needed.
When your pasta is ready, drain and put back into the pan and add the spinach, stirring into the pasta to wilt. Then put the pasta and spinach into the tomato sauce.
Stir well and leave for a minute for the sauce to soak into the pasta then serve with freshly torn basil and a sprinkle of cheese.