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Prawns & spaghetti with sundried tomatoes

Prawns & spaghetti with sundried tomatoes

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

5 out of 5 stars(1) 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


  1. 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.

  2. Meanwhile, cook the spaghetti according to pack instructions.

  3. 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.

  4. 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


1,963kJ/ 467kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating