500g gluten Free Spaghetti - Cooked as per instructions
For the tomato sauce
4 tbsp extra virgin olive oil
400g/14oz canned chopped tomatoes
1 red chili, roughly chopped
1 large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
For the Prawns
8 prawns, head removed, shells and meat reserved
handful of rocket to serve
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and chili.
Simmer for 30 minutes, or until the tomatoes have just started to break down.
Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
Put the gluten free pasta, in a large pan of salted boiling water cook the spaghetti until al dente.
Heat a frying pan, add a little olive oil and fry the prawn meat for a few minutes. Add to the tomato sauce.
To serve, stir the prawn sauce through the spaghetti. Transfer to serving and top with rocket.
Recipe adapted from: Good Food