Prawns & spaghetti with sundried tomatoes

Name: Prawns & spaghetti with sundried tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp Cooks’ Ingredients Rapeseed Rosemary, Garlic & Thyme Oil; 1 onion, finely chopped; 4 cloves garlic, thinly sliced; 100 g drained sundried tomatoes in oil, roughly chopped; 400 g Essential Chopped Tomatoes; 300 g spaghetti; 180 g pack extra large raw king prawns; ½ tsp salt; ½ tsp black pepper; ½ pack pack flat leaf parsley, finely chopped

This simple Chetna Makan recipe comes alive with the flavour-packed rosemary, garlic and thyme oil

5 out of 5 stars(2) Rate this recipe

Low in saturated fat

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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3 tbsp Cooks’ Ingredients Rapeseed Rosemary, Garlic & Thyme Oil
1 onion, finely chopped
4 cloves garlic, thinly sliced
100g drained sundried tomatoes in oil, roughly chopped
400g Essential Chopped Tomatoes
300g spaghetti
180g pack extra large raw king prawns
½ tsp salt
½ tsp black pepper
½ pack pack flat leaf parsley, finely chopped

Heat the oil in a pan, add the onion and garlic and cook gently for 5 minutes, until the onions have softened. Add the sundried tomatoes and cook for 2 minutes, then add the chopped tomatoes. Cover and cook for 10 minutes over a low heat.
Meanwhile, cook the spaghetti according to pack instructions.
Add the prawns to the tomato sauce and cook for 3-4 minutes, until pink, opaque and cooked through. Season with the salt, black pepper and parsley and mix well.
Scoop out the spaghetti from its cooking water using tongs, add it directly to the sauce, then mix together and serve immediately.

Typical values per serving when made using specific products in recipe