James Tanner shows us how to make a quick and simple pasta and prawn dish that won't pile on the pounds this winter
370g dried linguine pasta
200g cooked peeled prawns
2 cloves of sliced garlic
1 chopped shallot
1 deseeded and diced large red chilli
1 tbsp chopped tarragon
2 ripe plum tomatoes chopped into small dice
200ml passata tomato pulp
150g baby spinach leaves
80ml white wine (optional)
1 tbsp olive oil
Chopped flat leaf parsley to garnish (optional)
1. First cook the pasta, take a large pan water to the boil with a pinch of salt add the pasta and cook for 12 minutes until just tender or according to the packet instructions.
2. Next heat a large non stick frying pan on the hob add the oil and sauté the garlic, shallot and diced chilli for 1 minute.
3. Add the tomato pieces and if using the white wine add now and reduce by half. Add the passata, lower the heat and bring to a simmer. Add the prawns, spinach and tarragon fold into the hot sauce to wilt the spinach and season to taste.
4. Drain the pasta and add to the sauce, mixing well. Use a splash of the pasta water to loosen the mixture and serve immediately.