This fresh-flavoured pasta dish is made with tomatoes, garlic, anchovies, courgettes and fresh prawns. Dried oregano and basil add lots of flavour and fragrance - and the best thing about this dish is that it takes less than 15 minutes to cook, making it perfect for a midweek dinner.
- 500g spaghetti
- 1 x 60g tin anchovy fillets, oil reserved
- 2 small courgettes
- 300g cherry tomatoes
- 2 tsp. each dried oregano and basil
- 3 garlic cloves
- 1 tsp. crushed red chilli flakes
- 450g peeled and deveined prawns
Bring a pot of salted water to the boil. Add the pasta, bring to the boil and cook according to packet instructions.
Thinly slice the courgettes and pierce the tomatoes. Mince the garlic cloves. Heat anchovies and oil in a large frying pan. Add the garlic and chilli flakes and stir, breaking up the anchovies with your spoon. Cook for a minute or two, then add the courgettes and cook for around 3 minutes. Add the tomatoes and cook for around 5 minutes or until they are softened and the courgette tender.
Stir in the oregano and basil along with the prawns. Simmer until the prawns are pink and opaque and no longer translucent. When the pasta is cooked, drain and toss with the sauce.