This is such a simple meal and, as I am likely to have all the ingredients to hand, it makes a great impromptu, light dish, enough for four (or just halve the quantities for two). Thyme goes well with prawns.

500g tomatoes
2 180g packs frozen raw king sized prawns
1 medium onion, chopped
200ml dry white wine
2 cloves garlic, chopped
2 tbsp olive oil
Salt
A good pinch of chilli flakes
4 sprigs of thyme, leaves only

400g spaghetti

Cut the tomatoes into four and remove the light bits at the top. Put into a blender and blitz until the tomatoes are smooth and creamy.

Using a large pan, gently fry the onion in the olive oil for about 15 minutes until soft but not coloured. Add the garlic and continue cooking until the garlic begins to colour. Add the puréed tomatoes, salt, chilli flakes, white wine and most of the leaves from the sprigs of thyme. Continue cooking, stirring from time to time, until the sauce is thick. Add the prawns and continue cooking until these are pink and the sauce has thickened again. Taste, you may need more salt or chilli flakes.

Cook enough spaghetti, and serve the pasta on plates or in bowls with the sauce poured over and a sprinkling of thyme leaves on top.

Follow with a crisp green salad.