1 onion, chopped
2 garlic cloves, crushed
500 gr (1 lb) tomatoes, skinned and chopped
1/2 teaspoon dried basil
375 gr (12 oz) cooked peeled prawns
150 ml (1/4) pint white wine
2 tablespoons chopped parsley
500 gr (1 lb) fettucine salt and freshly ground black pepper

Put the onion and garlic into a saucepan with a little water and simmer until soft.

Add the tomatoes and basil, season with salt and pepper and simmer gently for 5 minutes. Stir in the prawns, wine and parsley and simmer for a further 10 minutes.

Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook for 10-12 minutes until al dente.

Drain the pasta and place on a warm serving dish. Pour over the prawn sauce and serve at once.