I made this spaghetti as a quick dinner for two on Sunday night but it's one of my favourite "dinners for one". I don't see occasions when cooking for myself as a reason to just have toast for dinner, rather I see it as an opportunity to have special treat... like prawns!
If you don't like prawns you could add bacon instead, or go without either for a very simple meal.
Like many pasta "recipes" its more an assembly of ingredients than a recipe. I've given rough quantities for two servings, increase or decrease as necessary.
1 small red onion, finely chopped
2-3 cloves of garlic, finely chopped
1/2 red chilli, finely chopped
1 dozen raw prawns
A splash of white wine (optional)
1 can chopped tomatoes
A handful of chopped Italian parsley and/or basil
Salt & pepper
Get a large pot of salted water boiling for the spaghetti & heat a lidded pan over a medium heat. Add a splash of olive oil to the pan and throw in the red onion. Cook for 10-15 minutes until soft but not browned. (Now add the spaghetti to the boiling water)
Add the garlic & chilli to the softened onion and cook for a further 2-3 minutes. Turn up the heat and throw in the prawns along with a splash of white wine (if using). Stir for 2-3 minutes then add the chopped tomatoes. Cook over med-high heat for five minutes, reducing a little. Once the spaghetti is cooked, season the prawns/tomato sauce with salt and pepper and throw over the herbs.
Drain the spaghetti, then put it back into the pan and stir in a couple of spoonfuls of the sauce to cook. Distribute the spaghetti into bowls and top with prawns & tomato sauce.