3 medium courgettes, halved lengthways and sliced
1 tsp garlic oil
pinch dried chilli flakes
400g cooked peeled prawns
200g tin chopped tomatoes, drained of juice
finely chopped basil leaves
400g gluten free linguine, cooked according to packet instructions
Heat 2 tbsp oil in a pan, add the courgettes and fry gently until they start to go golden. Season, add a splash of water and cook while stirring and mashing to break the courgette down; this should take about 10 minutes. Add the garlic oil and chilli and cook for 2 minutes. Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.
Toss the gluten free linguine through the sauce and serve.