1. Boil a kettle full of water, then pour the boiling water into a large saucepan and place over a high heat. Add the spaghetti and a generous amount of salt and cook until al dente, according to the instructions on the packet. Drain the pasta, reserving a little pasta water.

2. Add the sun-dried tomatoes and some of the sun-dried tomato oil to a blender with the cherry tomatoes, black olives, roasted red peppers, pomegranate molasses, chilli flakes and garlic and top up with two ladles full of the pasta water. Blitz to a smooth purée.

3. Add the extra-virgin olive oil to the same pan that the pasta was cooked in and warm through the prawns for just a minute – you don’t want them to go chewy and tough. Pour the tomato sauce from the blender over the prawns and season with a little salt to taste.

4. Stir well, then add the pasta and stir again until the sauce has coated the pasta. Transfer to bowls and drizzle over some extra olive oil and Parmesan cheese (if using). Top with rocket and lemon juice.

Whip up a bowl of gut-loving ‘marry me red pasta’ the next time you’re craving a quick bowl of carby comfort