Hot and fiery but quick and easy to make for a supper with a kick! I’m using fresh herbs as I’ve got some growing outside. But you can use dried herbs if you’ve got some in the cupboard.  Add a little fresh basil if you can though as it does impart a little something extra!

You’ll need –

I’m using about 3-4 stalks each of fresh oregano and thyme. Strip the leaves off and add to the tomato sauce below. If you’re using dried herbs use a teaspoon of each and a half teaspoon of dried basil.  Fresh basil we’ll add towards the end.

Boil your kettle.

Drizzle a little olive oil in a frying pan. Gently fry the garlic (don’t let it brown), the finely sliced chilli, the tomatoes, oregano, and thyme and the dried basil if you’re using dried. I like to add a small teaspoon of sugar to bring out the tomatoey flavours. Let the sauce gently bubble for about 10 minutes on a low heat to thicken. Season with a little salt and pepper.

With the water from the kettle cook the pasta according to the instructions on the packet, approx 100g per person. The angel hair pasta takes about 3 minutes. So at that point throw the prawns into the tomato sauce. Shred a few basil leaves into the mix and gently stir everything together until the prawns are pink.

Drain the pasta but not too completely. A little water to the mix will keep everything nice and moist. Add some torn basil leaves, a few basil leaves on to the top and a good grating of Parmesan cheese. Delicious!