2 Talbespoons Olive Oil
1 Large onion, peeled and chopped
2 Medium peppers,1red,1green de seeded and slced
225g (8oz) mushrooms wiped and sliced
2 cloves of garlic peeled and crushed
400g (14oz) canned chopped tomatoes
285 ml (1/2 pint ) lager
1 level tablespoon tomato puree
1 teaspoon chopped fresh thyme
1/2 level teaspoon salt
freshly ground black pepper
225g (8oz) tagliatelle or fettucine
115g (4oz) frozen sweetcorn kernels
340g (12oz) frozen, cooked and peeled prawns
Fresh basil leaves to garnish.
1. Heat oil in a large heavy saucepan and fry the onion and peppers in it over a moderate heat until softened.
2. Add the mushrooms and garlic and cook for a futher 3 minutes, stirring occasionally.
Stir in the tomatoes, lager,tomato puree, thyme salt, ana some pepper. Simmer for 12-15 minutes stirring occasionally, until the sauce has thickened slightly.
Meanwhile cook the pasta and drain.
3. Add the sweetcorn and prawns to the tomato sauce and bring it back to the boil. Reduce the heat and cook for a 4-5minutes, until heated through.
Gently mix inthe pasta and fresh basil or pasley. Pour into a heated serving bowl and serve with a crisp green salad.
Preparation time 20 minutes
Cooking time 30 minutes