• Half a bulb of fennel finely sliced and chopped
  • Half a red pepper finely chopped
  • 2 big cloves garlic, crushed
  • 1 tin of tomatoes or 400g of fresh cherry tomatoes
  • Splash of white wine
  • 3 tbsp of cream (or a bit more if you like)
  • Handful of torn fresh basil
  • Grated zest of about 1/3 of a lemon
  • Few twists of chilli flakes
  • 500g of prawns
  • Salt and pepper
  • 2 or 3 good handfuls of Rocket
  • 400g of spaghetti, cooked to packet instructions.
  • Fresh parmesan


  1. Sautee the fennel and red pepper until soft for about 5 minutes then add the tomatoes and wine, grate in the garlic and cook until the wine has reduced and the tomatoes are soft.
  2. I also added in a few soup spoons of the pasta water to loosen out the sauce as it thickened.
  3. Add in the cream, lemon zest, chilli flakes, basil, salt and pepper and a pinch of sugar.
  4. Stir and simmer for a minute or so then place the prawns in the pan and allow to cook through before stirring through the cooked Spaghetti and the rocket which will just wilt into the hot dish. Top with oodles of Parmesan.