King Prawn Puttanesca With Spaghetti

Boil a full kettle

Peel and finely chop (or grate) your garlic

Peel and finely chop your brown onion[s]

Chop your cherry tomatoes in half

Add your spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 7-9 min or until cooked with a slight bite

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

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

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Once beginning to soften, add the halved cherry tomatoes to the pan and cook for 5-6 min further or until starting to break up

Dissolve your vegetable stock mix and tomato paste in 150ml [195ml] [255ml] boiled water – this is your tomato stock

Chop your black olives in half

Once the tomatoes have broken up, add the chopped garlic and cook for 1 min further

Add the tomato stock, halved black olives and your capers to the pan and give everything a good mix up

Cook for 3-4 min or until the sauce has thickened

Once the sauce has thickened, increase the heat to medium-high, drain then add your king prawns and cook for 4-5 mins further, or until the prawns are cooked through

Chop your parsley finely, including the stalks

Once the prawns are cooked through, stir in half of the chopped parsley (you'll use the rest later!) and season with a good grind of black pepper – this is your king prawn puttanesca sauce

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

Add the drained spaghetti to the king prawn puttanesca sauce and give everything a good mix up