Prawn Saganaki Tagliatelle

Ingredients:

2 tbsp extra virgin olive oil

1 small onion, finely chopped

½-1 long red chilli, halved, deseeded and finely chopped

1 garlic clove, finely chopped

1 tbsp tomato paste

¼ cup ouzo

200g can crushed tomatoes

Pinch of dried oregano

Sea salt flakes and cracked black pepper

280g pack gluten free tagliatelle

8 large raw prawns, peeled and deveined, tails intact

50g Greek feta, crumbled

handful of flat-leaf parsley leaves, finely chopped

Method:

Please a frypan over medium heat. Add oil, onion and chilli with a pinch of salt and sauté for 3 minutes to soften. Stir in the garlic and tomato paste and cook for another minute. Pour in the ouzo and simmer for 2 minutes. Add the crushed tomatoes, oregano and pepper. Simmer for 5 minutes to thicken the sauce.

When the sauce is almost ready, cook pasta in a pot of salted boiling water for 2 minutes. Add prawns to the sauce in the final minute and simmer until they are just opaque.

Using tongs transfer the pasta directly into the sauce, dragging along some starchy pasta water. Gently toss to combine, and simmer for one minute to complete cooking the prawns. Remove pan from the heat. Garnish pasta with feta, parsley and cracked pepper to serve.