170g (raw weight) taglierini, cooked and warm with a dash of oil to stop sticking together
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic
¼ tsp dried chilli flakes
1 small jar peppers, drained (170g)
1 vegetable stock cube
1 x 400g chopped tomatoes in juice
Salt and pepper
150g Atlantic cooked prawns, roughly chopped
2 tbsp fresh basil, chopped
Heat the oil and add the onion, garlic and chilli, the cook for 3-4 minutes.
Meanwhile, liquidise the peppers and stock cube and place into the cooking onions, garlic and chilli.
Heat through and simmer for 5-6 minutes to thicken slightly.
Just before serving add the prawns and warm for 1 minute, then add the pasta and basil and stir though. Serve immediately