members recipes

Serves 2 (generously)

Ingredients
2 courgettes, diced
2 cloves of garlic, crushed
olive oil
oregano (dried is fine)
400g tin of chopped tomatoes
cooked prawns (about 20)
200g linguine
chopped fresh parsley

Method
Heat a glug of olive oil in a saucepan over a medium heat and gently fry the diced courgettes until they just start to take on some colour, about five minutes. Add the crushed garlic and a generous pinch of oregano and stir for a minute of two. Add the chopped tomatoes to the pan, season with salt and black pepper and bring to the boil. Turn down the heat to a light simmer and leave for twenty minutes or so, stirring occasionally, to thicken and reduce.

Meanwhile, bring a large pan of salted water to the boil add the linguine, bring it all back up to boil and stir it now and again for about nine minutes or until the pasta is almost cooked.

Add the cooked prawns to the sauce and stir them in to warm through adding some of the pasta cooking water if it’s all looking a little dry.

Once the pasta is cooked to your liking, drain in a colander and add to the sauce. Stir everything together over a high heat for a minute adding the chopped parsley and some more black pepper.