4 tbsp extra virgin olive oil
2 thumb-sized red chilies, sliced and most seeds removed
1 tbsp garlic infused oil
140g tomatoes, halved
400g gluten free spaghetti
300g large raw prawns, shells removed
1 handful rocket
Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil.
Add the chilies and garlic infused oil and sauté until golden, about 2-3 mins.
Tip in the tomatoes and a pinch of salt, then sauté for a further 10 mins.
Cook the gluten free pasta in boiling salted water to packet instructions, about 9 mins.
Heat the sauce and just before the gluten free pasta is ready, stir in the prawns so that they cook through.
Drain the gluten free pasta and mix with the sauce, then sprinkle with the rocket.
Recipe adapted from: Good Food