Prior to having kids I used to make this dish with lots of chilli, but I’ve taken the chilli out and it still tastes delicious. The good thing is that it’s ready in the same time it takes to cook your pasta too!
First get your linguine cooking according to packet instructions
For the sauce, add a large glug of olive oil in to a large frying pan, next add some chopped parsley (fresh if you have it, otherwise dried is fine) and 2 cloves of crushed garlic. Heat in the pan on a medium heat for 2-3 minutes, try not to let the garlic brown. Next add approx 250ml of white wine and turn the heat up to the max to bring to the boil. Once boiling turn the heat down slightly to a medium high heat and allow the sauce to simmer to allow the alcohol burn off. Next add approx 150ml of passata and 8-10 quartered cherry tomatoes. Allow the sauce to simmer for another 5 minutes until the pasta is a minute away from being ready. Now add 250g of raw shelled prawns to the sauce and stir in, cook for a minute until the prawns are pink and ready, try not to over cook the prawns. They shouldn’t need more than 2 minutes. When the pasta is ready, strain and add to the frying pan, mix everything in and cook for a further 30 seconds, plate up and serve with a little parsley on top