Wholewheat Tagliatelle with King Prawns in a Fresh Tomato and Garlic Sauce

YOU WILL NEED: (For 2 generous portions)

This works out to 8pp/approx.340kcal per portion

250g (Uncooked weight) Fresh Wholewheat Pasta

N.B. A 125g (uncooked weight) portion of fresh wholewheat pasta is 5pp. If you use dried pasta and you are counting propoints rather than following a F&H day, you will need to calculate the propoints for the amount of pasta you use.

1 Teaspoon Olive Oil

500g Cherry Tomatoes

3 large Cloves Garlic

2-3 Tablespoons water

1 tablespoon Artificial Granular Sweetener

Fresh Basil

260g Cooked King Prawns

1/2 teaspoon Chilli Flakes (Optional)

Black Pepper


Heat the olive oil in a frying pan and put all the cherry tomatoes in along with some torn, fresh basil.

Chop the garlic and add to the pan. Fry over a medium heat for 5-10 minutes until the tomatoes start to soften.

Once softened, carefully pierce and cut open each tomato with a sharp knife, to release the juices and seeds.

Gently squash the cooked tomatoes with the back of a spoon to flatten them and release more juices.

The smell is heavenly! Add the sweetener, water, black pepper and chilli flakes.

Allow it to bubble away until the tomatoes have really softened and combined with the garlic into a thickened sauce. This takes about 10 more minutes. If it looks too dry, add a little more water.

Cook the tagliatelle in boiling water. If you use fresh pasta, it only takes 4 minutes.

While the pasta is cooking, tip the prawns into the bubbling, hot tomato sauce. Make sure the prawns heat through thoroughly.

Once cooked, drain the pasta and add to the hot sauce. The golden rule with pasta dishes is always add pasta to sauce, rather than sauce to pasta. This way, the hot, wet pasta absorbs the liquids and flavours of the sauce. Add some more freshly torn basil and ground back pepper before serving.