Speedy seafood pasta
SERVES 2
Cook 120g spaghetti to pack instructions. Drain, and reserve a splash of the water. Meanwhile, mist a pan with calorie-controlled cooking spray and cook 1 finely chopped onion, 2 crushed garlic cloves and 1 finely chopped red chilli over a medium heat for 5 mins. Add 1½tsp paprika, pinch cayenne pepper, pinch chilli powder, 400g tin chopped tomatoes, 100ml white wine, 1tbsp tomato purée and ½tsp sugar to the pan, stir and bring to the boil. Reduce heat and simmer for another 5 mins, stirring. Stir in 230g mixed cooked seafood (such as prawns and squid), cook for 3-4 mins until piping hot, then add 2tbsp single cream and warm through. Add the spaghetti and reserved water to the sauce and stir. Divide between 2 bowls and serve garnished with some basil leaves.