a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the spaghetti cooks, drain the prawns. 

b) Halve, peel and chop the onion into small pieces.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the prawns and onion. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the garlic to the prawns and fry until fragrant, 1 min.

a) Stir in the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

b) Stir in the sun-dried tomato paste and peas and heat until piping hot, 1 min.

c) Mix in the butter (see pantry for amount) until melted.

a) Stir in the hard Italian style cheese, then taste the sauce and season with salt and pepper if needed. 

b) Once ready, stir through the cooked spaghetti. Add a splash of water to loosen the sauce if needed.

a) Share the prawn spaghetti between your bowls.

Enjoy!