Boil a large pan of water and cook the pasta as per the instructions. Meanwhile, preheat the grill.
Prepare all the vegetables and put in a small pan with a tbsp of olive oil. Cook until the onions have caramelised a bit and the peppers and courgettes are cooked through.
Meanwhile, in a large frying pan, cook the garlic taking care not to burn it and then add the tomatoes, oregano and black pepper. Simmer for at least 10 minutes whilst the pasta cooks but if you have longer then the flavour does improve and the sauce thickens more the longer you leave it, maximum 25 minutes.
Whilst the pasta, veg and sauce are cooking, place the frozen prawns on a baking tray and cook under the grill for around 8-10 minutes until cooked through. Pour the nandos sauce over the prawns and heat again until the sauce starts to bubble.
Assemble the dish, I like to have a veg only version, my husband likes a prawn only version but everything woks well together too!
Serve with lots of grated cheddar or Parmesan on top.
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