Chill Prawn Pasta

Here's one you might like, had this Saturday night and it was delish!

You need:
cooked large prawns,
sun-dried tomatoes,
hot chillies,
parmesan,
garlic,
fresh tagliatelle or spaghetti,
olive oil

Gently fry the garlic and finely chopped chillies in olive oil until softened (don't let the garlic brown) then add the chopped sundried tomato. Gently cook together for a few minutes then remove from the heat and allow to cool.
The sauce can be used straight away or kept in the fridge for a few days.

Half fill a large saucepan with water and bring to the boil, add salt generously. Also put a frying pan on another ring and add 50g of butter. Add the pasta to the boiling water and cook (roughly 3 mins if its fresh or follow the cooking time on the packet). When the butter is melted add the prawns to the pan and let them gently heat through for 5 minutes, then add the sauce from earlier.
Drain the pasta well, then return to the saucepan and add the prawn chilli tomato mixture to it, along with 3 heaped tblspns of parmesan and a good twist of black pepper. Stir well for a minute over a gentle heat and serve into warmed bowls.

Sundried-tomato chilli prawn pasta - done.