This is my fail safe recipe when I get home from a busy day at work it’s rush rush rush and the last thing you want to do is stand cooking for ages. This dinner takes less than 2o minutes from start to finish. I make this with frozen raw king prawns when I forget to take them out of the freezer in the morning but I think the prawns have a better texture if you do defrost them first. Also if you score the top of the prawns with a knife they take up more of the sauce. Make sure you find Kalamanta Greek olives, don’t use those horrid little black ones they taste awful, the rest of the jar will keep in the fridge for ages.
Serves 2
100g raw king prawns, peeled, deveined and scored along the top
4 x anchovy fillets (reserve some oil)
3 garlic cloves, crushed
pinch of chilli flakes ( add more if you like it spicy)
1 x 400g tin tomatoes
2 tbsp. capers
2 tbsp. pitted kalamanta olives, roughly chopped
small handful of chopped parsley
200g dried spaghetti
