10 black olives 4 sundried tomatoes 2 cloves of garlic chilli to taste 1 cup passata 1 cup water 3 tbsp olive oil 2 fillets haddock 100 gr tiger prawns 300 gr spaghetti
In a medium saucepan put the passata, the oil, the olives, the sundried tomatoes, the garlic, the chilli, and the water. Bring to boil and let simmer covered for 15-20 minutes. Add the skinned fillet and let cook for a further 15 minutes covered until you have a dense sauce. Finally add the prawns and let cook for few minutes and stir it. Turn off the heat. Cook the spaghetti al dente and drain well. Add the sauce reserving some for individual topping.