Preparation: 10 mins
Cooking: 15 mins
Serves: 4

Calories per serving: 795
Fat per serving: 27.9g (of which is saturated fat 4.9g)
Salt per serving: 1.8g

450g (1lb) dried linguine
1 500g jar of ready-made white pasta sauce
2dsp extra virgin olive oil
1 red onion, sliced
5 garlic cloves, sliced thinly
1/2 glass of white wine
500g (18oz) peeled tiger prawns (de-frosted if frozen)
450g (1lb) baby plum tomatoes cut in half
Zest of 1 lemon
Handful of basil
2 rosemary sprigs
Freshly torn basil leaves
Freshly ground black pepper

1. Set oven to 190°C/375°F/gas 5.
2. Cook linguine according to the pack instructions.
3. Heat a little olive oil in a small roasting pan and add half the garlic, baby plum tomatoes and rosemary sprigs. Season and bake in the oven for 5mins.
4. Put the olive oil, onion and remaining garlic into a small pan and cook on a medium heat until soft, do not colour.
5. Add the white wine and bring to the boil, reduce by half, pour in the white sauce and lemon zest. Bring to the boil and continue to simmer for 2-3mins.
6. Add the chopped basil and stir well. Season if necessary.
7. Just before serving, heat a frying pan until very hot, season and cook the tiger prawns for 3-4 mins in hot olive oil.
8. Drain the pasta well and tip it into a large, warmed serving dish. Pour over the sauce and toss together well.
9. Top with the tiger prawns and then the baked tomatoes.
10. Finish with torn basil leaves and freshly ground pepper.

For more information on the health benefits of tomatoes, more recipe ideas or if you have any questions, email RAGU's tomato experts at
info@thetomatoexperts.co.uk.

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