Preparation:

Finely chop the onion, then pour it into a pan with olive oil. Once golden, add the tomato paste and cook over low heat for about 30 minutes, seasoning with salt. Then drain the peas and add them to the sauce - continue cooking for another 15 minutes. Add the defrosted prawns and cook for a further 10 minutes. Boil the tagliatelle in plenty of salted water, drain and add to the pan with the sauce. Season with a spoonful of extra virgin olive oil.