Enjoy a light and zesty pasta with prawns, lime and chilli. Using passata sauce, this tomatoey comfort dish will leave you satisfied, without feeling stuffed.
200 g wholewheat spaghetti
2 tsp olive oil
1 onion, finely diced
4 cloves garlic, finely chopped
1 tsp dried chilli flakes
400 g jar passata
finely grated zest of 1 lime
400 g frozen raw peeled prawns, tail off, thawed
- Cook pasta in a large saucepan of boiling water according to packet directions, or until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion and cook for 3 min. Add the garlic and chilli flakes, cook 1 min more. Add the passata, lime zest and ⅔ cup water. Season with black pepper and gently bring to the boil.
- Add prawns to the sauce, reduce heat to medium-low and cook for a further 3-4 min, or until prawns are cooked. Add the spaghetti and toss well to coat. Garnish with fresh basil leaves and lime wedges.