My All Time Favourite Prawn Spaghetti

This is my ultimate quick and easy pasta recipe for when I need a bowl of comfort food fast. It’s the type of food I could just eat and eat and eat. This recipe is not going to reinvent the wheel, but sometimes you just need simple food fast and there is nothing wrong with that.

(Serves 2 - £2.97 per portion)

1. Pour 1/2 tbsp of oil from the anchovies into a large nonstick frying pan and heat over a medium heat. Add a finely chopped red chilli, 4 anchovies, 3 crushed cloves of garlic, a handful of finely chopped parsley stalks and half a bunch of spring onions which have been finely sliced.
2. Stir for a few mins before adding 1 tsp fennel seeds and 1/2 tsp ground cinnamon. After a couple mins add 1 tbsp drained capers and 250g halved cherry tomatoes.
3. Stir for a few more minutes before adding a glug of white wine and reducing it until almost no liquid remains.
4. If you have raw prawns, pan fry them over a high heat in a little oil, butter, seasoning and lemon juice until lovely and caramelised and cooked all the way through.
5. Add 1 tsp caster sugar to the pasta sauce to balance out the sweetness before adding 150g cooked spaghetti, a good ladleful of the starchy pasta water and the cooked prawns.
6. Use tongs to toss everything together well before adding a couple of handfuls of rocket, the juice of a lemon and some seasoning.
7. Spoon into big bowls and top with plenty of parmesan cheese.