Chilli Salmon & King Prawn Sauce With Fresh Tagliatelle

Boil a full kettle

Peel and finely chop your brown onion[s]

Peel and finely slice (don't chop!) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and cook for 6-7 min or until softened and golden

Whilst the onion is softening, chop your cherry tomatoes in half

Dissolve your tomato paste and vegetable stock mix in 225ml [300ml] [390ml] boiled water – this is your tomato stock

Wash your salad, then pat it dry with kitchen paper

Once the onion has softened, add the sliced garlic and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for a further 1-2 min or until fragrant

Once fragrant, add the tomato stock and halved cherry tomatoes with a generous pinch of salt and a pinch of sugar and cook for 4-5 min or until the tomatoes have completely softened and the sauce has thickened

Tip: Squash the cherry tomatoes with the back of a spoon to release their juices!

Once the tomatoes have softened, drain your king prawns, then add them to the pan with your salmon flakes and cook for 4-5 min or until the prawns are cooked through – this is your chilli salmon & king prawn sauce

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Combine the salad and balsamic vinegar in a bowl with a drizzle of olive oil - this is your dressed salad

Once the prawns have cooked through, add the drained tagliatelle to the pan with a grind of black pepper and give everything a good mix up – this is your chilli salmon & king prawn sauce with fresh tagliatelle

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!