• 5 Tbsp extra virgin oilive oil
  • 1 Large Garlic clove - chopped
  • 4 Fresh Bay leaves
  • 1 tsp Frozen red chilli
  • 1 Chicken stock cube
  • 800 g large vine tomatoes (chopped)
  • 500 G gluten / wheat free tagliatelle
  • 350 g Frozen Jumbo raw peeled king prawns
  • 25g flat leaf parsley leaves, finely chopped.


  • STEP 1
    Bring a large pan of water to the boil, add a tbsp of olive oil. In a large wok or saucepan add 2 tbsp of olive, garlic, bay leaves and chilli - saute for 1 minute on a low heat. The crumble in the stock cube and add the chopped tomatoes. Leave this to cook on a low heat.
  • STEP 2
    Cook the pasta in the boiling water - cook for 7-8 minutes only. Add the prawns to the tomatoes after 5 minutes and cook until pink.
  • STEP 3
    Remove the tomotoe / prawns from the heat and add the parsley / black pepper and some more olive oil. Drain the pasta and add it to the tomatoes and mix it all up and serve.

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