Spaghetti with king prawns, black olives and cherry tomatoes

Can you eat past and be healthy? Well depends. In a well balanced healthy eating regime a pasta dish two or three times a week can be ok for a healthy and active person. Like this spaghetti with king prawns, black olives and cherry tomatoes pasta, delicious and really ready in less than fifteen minutes, ideal if you are really hungry.

Perfect for a Sunday lunch, this pasta is fairly balanced in its proteins, carbs, vegetables and healthy fats combination, and it is super yummy!

The combination of carbs and proteins will make you full for longer. Go for a moderate portion, and avoid mixing with other carbs.

INGREDIENTS

Serves two people | Ready in 15 minutes

• 150 gr of spaghetti
• 12 frozen king prawns
• 18 cherry tomatoes
• 12- 14 pitted black olives
• 2 tbsp of extra-virgin olive oil
• a dash of oregano
• a dash of chili flakes
• 2 garlic cloves
• Sea salt to taste

METHOD

Peel the garlic cloves, cut them in two and place them in a non stick pan with a bit of olive oil and the chili flakes. Warm it up for 30 sec to help release the flavours then add the cherry tomatoes cut in half, the pitted olives cut in half and the oregano.

Let it cook for 5-7 minutes then remove the sauce from the pan into a bowl. Add the prawns to the pan with a bit of extra olive oil and let them defrost and cook for 2-3 minutes. Add the sauce back in and let it simmer for a 2-3 minutes more.

In the meantime fill a pot with boiling water from the kettle, add a pinch of salt and let the spaghetti cook according to the packet instructions. Drain when al dente and transfer into the sauce pan, letting them mix through with the sauce. Serve and enjoy!