Linguini in Tomato, Pesto and Prawn Sauce

Ingredients:

125 g Linguini

4 cups Water

1 tbsp. Cooking oil

1 cup Stewed tomatoes

1/3 cup Large prawn meat, sliced

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

2 tsp. Basil, dried, minced

1 tsp. Marjoram, dried, minced

¼ tsp. Oregano, dried, minced

¼ cup Red wine

1/3 tsp. Iodized salt

½ tsp. Worcestershire sauce

1/8 tsp. Black pepper, fresh from the mill

1 tbsp. Extra virgin olive oil

1 cup Water

Grated parmesan cheese

Cooking Instruction:

Boil four cups of water in a large saucepan. Add the cooking oil and place the linguini. Stir occasionally and cook until al dente. Strain and rinse with tap water.

Heat the olive oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the prawns and cook for some two minutes. Add the rest of the ingredients and heat to boil. When boiling, lower heat to maintain a gentle simmer and cover. Cook for another ten minutes and place on the pasta. Toss and serve immediately with some parmesan cheese toppings with your favourite wine and some bread.