Tomato & Fresh Basil King Prawn Spaghetti


I’ve been cooking a lot with Italian flavours and ingredients recently, partly because that’s what’s in our fridge; and partly because Italian dishes can be so simple to cook. After a long day at work, I just wanted to come home and cook something healthy from scratch. I find cooking very therapeutic and whilst I cook my mind wanders into its own little world. My main love for cooking from scratch is that you know EXACTLY what is going into your food, so you can eat it contently knowing there isn’t overloads of one thing or another in it like sugar as you may find with shop brought sauces. Here I’ve concocted an easy Tomato and Fresh Basil King Prawn spaghetti dish! My partner took one mouthful and said it was one of the best prawn spaghetti dishes he’s ever tasted, so I suppose it must be tasty. I wasn’t planning on blogging this one but as soon as he said that, I thought I should share it with you all! 

Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4

Ingredients final

1 White onion, diced

1 large garlic clove (or 2 medium garlic cloves), crushed

Rapeseed oil

1/2 KAKO vegetable stock



Black Pepper

A few pinches of Italian Spice mix

1 x 400g tin of Chopped Tomatoes

2 teaspoons of Tomato Puree

A handful of fresh Basil leaves and some for serving

A handful of fresh Rocket and some for serving

400g frozen King Prawns

Wholeweat Spaghetti

Freshly grated Parmesan Cheese to serve (if desired)

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Method final

  1. On a chopping board, prepare your onion and garlic and place in a large pan or wok on high heat with a large dash of Rapeseed oil.
  2. Crumble and stir in your vegetable stock, and add a dash of water.
  3. Cook for approximately 5 minutes, stirring occasionally until onions and garlic soften.
  4. Meanwhile, boil the kettle.
  5. Fill a cooking pot 3/4 full with kettle-boiled water and bring to the boil on the hob using a high heat in preparation for the spaghetti.
  6. Mix in 1/2 of the chopped tomatoes to the pan ingredients.
  7. Take the ingredients from the pan and blend until smooth in a blender. You can also use a hand-blender but remember to place the ingredients into an appropriate container to do so.
  8. Once smooth, return the ingredients to the pan.
  9. By now, your pot of water should be boiling. Add a pinch of salt to the water. Then place enough spaghetti in the pot for 4 servings using the packet instructions for reference. Do not break up the Spaghetti (pet-hate), just stick it in the pot and leave it too cook from the bottom up and it will eventually become soft enough for you to submerge it all into the water.
  10. Into your sauce, stir in a pinch of salt, a good grinding of black pepper, the Italian spices, the tomato puree and the remaining chopped tomatoes.
  11. Mix in your fresh basil and rocket, then lower the heat and leave to simmer for a few minutes.
  12. Add the prawns which from frozen will take roughly 7 minutes to cook through (turn pink) – roughly the same time it will take for your spaghetti to cook.
  13. Once your spaghetti is ‘al dente’, drain and add to the sauce. Also add some of the starchy water from the spaghetti too as this will add some extra flavour. Then using tongs, mix everything up together.
  14. Divide among your dishes and top with a few sprigs of fresh Basil and Rocket; then sprinkle over some Parmesan Cheese.
  15. Serve & Enjoy!