Sicilian Prawn & Tomato Linguine

Ingredients

• 400 g dried linguine
• 400 g raw king prawns
• 400 g tinned chopped tomatoes
• 3 clove garlic cloves
• 1 tsp dried chilli flakes
• 2 tbsp capers
• 80 g black olives
• 20 g fresh flat-leaf parsley
• 3 tbsp olive oil

Method

1. 1

   Cook the linguine in a large pan of well-salted boiling water according to packet instructions until al dente.

2. 2

   Meanwhile, heat the olive oil in a wide frying pan over a medium heat. Add the garlic and chilli flakes and fry for 1 minute until fragrant.

3. 3

   Add the chopped tomatoes, capers and olives. Simmer for 8 minutes, stirring occasionally.

4. 4

   Add the prawns to the sauce and cook for 3–4 minutes until pink and cooked through.

5. 5

   Drain the linguine, reserving a ladleful of pasta water. Toss the pasta into the sauce, adding a splash of cooking water to loosen.

6. 6

   Scatter over the parsley, taste for seasoning and serve immediately.