Put a large saucepan of water with a pinch of **salt** on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the **garlic** (or use a garlic press). Pick the **parsley leaves** from their stalks and finely chop both (keeping them separate). Finely chop the **sun-dried tomatoes**. Halve the **red chilli** lengthways, remove the seeds and finely chop. Cut the **king prawns** in half lengthways.

Heat a good glug of **oil** in a frying pan on medium heat. Once hot, add the **onion, garlic, sun-dried tomatoes** and as much **chilli** as you dare! Season with a pinch of **salt** and a grind of **black pepper**. Cook until the **onion** is soft, about 5 mins.

Add the **red wine vinegar, diced tomatoes, parsley stalks** and a pinch of **sugar** (if you have some). Let the **mixture** simmer on medium-low heat until you have a nice thick **sauce**, about 10 mins.

Add the **spaghetti** to your pan of boiling water. Cook until 'al dente', 11 mins. ***TIP:*** ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain the **spaghetti** in a colander.

Once the **sauce** has thickened, stir in the **king prawns**. Cook for 2-3 mins. ***TIP:*** The prawns are cooked when pink on the outside and opaque all the way through.

Combine the **spaghetti** and **sauce**. Sprinkle over most of the **parsley leaves** and toss everything together to mix thoroughly. Serve, sprinkled with the remaining **parsley leaves. Enjoy!**