CHILLI PRAWN PASTA

With chilli, garlic and lime, this dish is brimming with bold flavours and makes a proper filling dinner. If you have some vodka handy, we recommend adding a dash – it brings a touch of magic.

Serves 4

• 341 calories per serving

• 200g (7oz) wholewheat spaghetti

• 1 small onion, finely chopped

• 1 red pepper, deseeded and finely chopped

• 2 garlic cloves, finely chopped l 1tbsp olive oil

• 1tsp chilli flakes

• Grated zest of 1 lime

• Freshly ground black pepper

• 100ml (3½fl oz) hot fish or vegetable stock

• 250ml (9fl oz) tomato passata

• 50ml (2fl oz) vodka (optional)

• 400g (14oz) shelled raw prawns (defrosted if frozen)

• A small bunch of basil or coriander, to garnish

• Lime wedges, to serve

Bring a pan of water to the boil and cook the pasta until tender but still with a little bite to it, then drain.

Heat the olive oil in a large, lidded frying pan, then add the onion and red pepper along with a splash of water. Cover the pan and cook over a medium heat until the veg are starting to soften. Add the garlic, chilli flakes and lime zest, then season with black pepper.

Pour the stock into the pan, put the lid back on and cook the sauce for another 5 minutes. Pour in the passata and simmer for a further 5 minutes.

Add the vodka, if using, then simmer for a minute or so more. Throw in the prawns and cook until they have just turned pink and opaque – they should be quite bouncy. Serve the sauce with the pasta and a sprinkling of coriander or basil leaves to garnish. Add lime wedges for everyone to squeeze over their helping.