• 1 onion, sliced
  • 300 g peppers, cut into small chunks
  • 800 g tins chopped tomatoes
  • 350 g pasta shapes
  • 220 g peeled prawns
  • 1 tbsp olive oil
  • 2 garlic clove, peeled finely and chopped
  • 2 tsp dried mixed herbs


  1. 1

    Heat the oil in a frying pan, and fry the onion and peppers for 5 minutes, until slightly charred.

  2. 2

    Stir in the garlic and herbs, and cook for 1 minute, before adding in the tomatoes and 200ml water, and simmer for 10 minutes, until thickened.

  3. 3

    Meanwhile, cook the pasta according to the pack instructions.

  4. 4

    Add the prawns to the sauce and heat through for 1 minute, until they are piping hot. Stir through the drained pasta and serve immediately.


    Chef's tip: for vegetarians, try swapping the prawns for 200g mushrooms and 250g aubergines. Cook the mushrooms and aubergines with the onions and peppers.

Nutritional Details

Each serving provides
  • Energy 1587kj 379kcal 19%
  • Fat 4.3g 6%
  • Saturates 0.9g 5%
  • Sugars 11.9g 13%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

68.1g carbohydrate 5.8g fibre 14.0g protein

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