Recipe serves 2

Ingredients;

150g The Nuffin Man’s buckwheat tagliatelle
2 tbsp extra-virgin olive oil
1 x 400g tin of plum tomatoes
12 x prawns (I used frozen)
1/2 white onion, chopped
1 x garlic clove, minced
6-8 fresh basil leaves
Salt n peps to taste

Method;

• Heat your extra-virgin olive oil over medium to high heat in a pan
• Add your onions, sauté for a few minutes
• Add minced garlic and sauté for another minute
• Pour in your tinned plum tomatoes and sprinkle a little salt n pepper in. Bring to boil and then reduce heat to simmer for a few minutes
• Meanwhile bring a large pot of salted water to boil and then add your tagliatelle for the suggested time (I cooked mine for 11 minutes)
• Pour your sauce into a blender or food processor and blend, it doesn’t have to be completely smooth whatever consistency you desire
• Pour back into your pan
• Drain your pasta when finished cooking and reserve some of the pasta water
• Add your tagliatelle to your pan and stir into the sauce, adding some pasta water to loosen as you need
• Serve in your favourite bowl and top with chopped basil and Parmesan