A spicy, tomato-based sauce served over wholemeal spaghetti.


  • tiger prawns
  • lemon juice
  • wholemeal spaghetti
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • olive oil
  • pepper
  • salt
  • chilli flakes
  • 1 vegetable stock cube
  • 400g diced tomatoes
  • 2 tablespoons pesto
  • a bag of baby spinach leaves or 1/4 tin of tinned spinach (optional)
  • 4 tablespoons creme fraiche (optional)


Put the spaghetti on to cook. Soak the tiger prawns in lemon juice shortly before cooking. Fry the onion and garlic in the olive oil in a large frying pan. Add the prawns. Stir in the pesto, then add the stock, chilli flakes and pepper. Mix in the tomatoes, spinach and crème fraiche. Add the final seasoning of pepper and salt to taste. Once the spaghetti is cooked add it to the sauce and mix through. Serve with extra chilli flakes on the side for those who want it spicy.


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