Cook 350g penne pasta until al dente – cooked
15ml oil (lemon infused oil and also be used as an alternative)
2 garlic cloves chopped
2 chili’s (optional)
1 tin MIAMI Tomato, Garlic, Basil & Oregano
About 20 cleaned prawns
A bunch cooked asparagus OR mushrooms
2 teaspoon fresh oregano
Fry garlic & chillies in oil, add tin of MIAMI Tomato, Garlic, Basil & Oregano and simmer for 5 minutes.
Add prawns, asparagus / mushrooms, herbs and season to taste.
Toss lightly with cooked pasta, splash with olive oil and serve.