For the tomato sauce (makes a large batch serving 6)

2 tablespoons of olive oil

1 white onion

2 cloves of garlic

2 x 400g tins of chopped tomatoes

2 tablespoons of sun-dried tomato paste

2 tablespoons of dried oregano

1 bay leaf

Pinch of brown sugar

1 tablespoon of red wine vinegar

Seasoning

For the Basque king prawns (serves 2)

2 tablespoons of olive oil

225g raw king prawns

2 garlic cloves

1½ teaspoons of Piment d'espelette (or Aleppo pepper or sweet paprika)

2 tablespoons of vegetable oil

Salt

Fresh flat leaf parsley

½ Lemon

To make the tomato sauce

1. Finely dice the onion.
2. Heat the olive oil in a lidded sauté pan or large saucepan.
3. Add the onion and sauté until translucent.
4. Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
5. Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar.  Season well.
6. Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
7. Remove from the heat and leave to cool a little.

About 5-10 minutes before the sauce is ready, cook the spaghetti according to the packet instructions.  When that is 5 minutes from being ready, make the prawns.

To make the Basque king prawns

1. Devein the prawns.
2. Peel and grate the garlic.
3. Mix together the prawns, garlic, Piment d'espelette and oil until well combined.
4. Finely chop a few sprigs of parsley.
5. Heat a frying pan over a medium heat.
6. When the pan is hot, throw in the prawns and cook for 3-4 minutes until the prawns are cooked through.
7. Remove from the heat. 

To serve

1. Drain the spaghetti and top with tomato sauce and king prawns. 
2. Squeeze over some fresh lemon and garnish with some finely chopped flat leaf parsley.