Spicy tomato and prawn spaghetti

Photographer: HFG staff

Add a fiery kick to this midweek staple by adding chilli paste. Low in sat fat and salt, our prawn spaghetti can be on the table in less than 30 mins.

Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

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350g spaghetti
7 large vine tomatoes, chopped
2 tablespoons olive oil
2 cloves garlic, finely sliced
1 teaspoon chilli paste
1 teaspoon red wine vinegar
pinch of sugar
300g peeled and deveined raw king prawns
half a small bunch of fresh parsley, chopped

Instructions

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1 Cook the spaghetti according to the pack instructions. Drain, reserving a good splash of the cooking water.

2 Meanwhile, heat a dry non-stick frying pan. Add the tomatoes, then cover and cook over a medium-low heat for 10 min. Add the oil, garlic, chilli paste and vinegar, then season with ground black pepper and the pinch of sugar. Cover again and simmer for 5 min or until the sauce thickens.

3 Add the prawns to the sauce and cook, stirring, until they are just pink. Toss with the spaghetti, the reserved cooking water and the chopped parsley, then divide among 4 bowls to serve.

Nutrition Info (per serve)

Calories 454 cal

Kilojoules 1900 kJ

Protein 25.5 g

Total fat 8.7 g

Saturated fat 1.3 g

Carbohydrates 73 g

Sugar 7.6 g

Dietary fibre 7.5 g

Sodium 197 mg

Calcium 99 mg

Iron 3.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.