Take comfort
in need of a pick-me-up? a gorgeous – and healthy – plate of food is a delicious route to feeling good
1 onion, finely sliced
2 garlic cloves, sliced
200g cherry tomatoes, halved 10g basil leaves
½ red chilli, deseeded and sliced 300g dried linguine
600ml boiling water
1 tablespoon olive oil
16 raw prawns, peeled and deveined (about 180g total weight)
150g asparagus, trimmed, stalks sliced and tips left whole
Sea salt and black pepper
Arrange the onion, garlic, tomatoes, basil, chilli and linguine in a large, shallow flameproof casserole that has a lid. Cover with the boiling water, drizzle over the oil and season with salt and pepper.
Place the lid on the casserole and bring to the boil. Reduce the heat to low and cook for 10 minutes until the linguine is nearly cooked. Stir in the prawns and asparagus, place the lid back on and cook for a further 5 minutes.
Divide between dishes and serve.
From ‘Posh Pasta’ by Pip Spence (£12.99, Quadrille). Photography: © Faith Mason