Step 1

Make sure that the prawns are defrosted before you start. Heat a tablespoon of olive oil in a non-stick frying pan and add 2 cloves of minced garlic. Let it heat up until the garlic is fragrant. Add the butter and let it start to foam slightly. Now add the prawns and cook them for about 3 minutes, until they turn from black to pink and firm up. Remove them to a plate and set aside.

Step 2

Cook the tagliatelle according to the package instructions, drain and set aside while you make the sauce.

Step 3

In a high sided deep skillet, heat some olive oil. Add in the onion and remaining garlic and let them soften and become fragrant. Add the cherry tomatoes to the skillet and let them cook until they soften and start to burst. Once they have burst, add the tinned chopped tomatoes and vegetable broth to the pan and let it all come to a simmer. Let the sauce simmer for about 5- 8 minutes, until the sauce has thickened and will cling to the noodles. Remove the pan from the heat.

Step 4

Add the spinach to the sauce and mix it through. The heat from the sauce will wilt the spinach without any need to keep simmering.

Step 5

Once the sauce is done, toss the cooked pasta through the sauce and snuggle the prawns back in. Top everything with chopped parsley or basil if you like.

Step 6

This pasta dish is perfect to serve straight from the pan with tongs if you're having a casual pasta night. If you're having a date night or want something a little bit fancier, then divide the pasta into bowls topping with the prawns and chopped parsley.