Cook 200g of spaghetti according to the pack instructions, drain and set aside. Then heat 1 tbsp of olive oil in a non-stick frying pan, crush 2 garlic cloves and fry them gently for 1 minute. Add a large pinch each of dried oregano and basil, 1 large can of chopped tomatoes and 1 tbsp of tomato puree. Simmer until the sauce thickens, then add a 200g pack of prawns and cook for 3-4 minutes until the prawns turn pink. Divide the spaghetti between 2 plates, top with the prawn mix and serve with salad. Finish with 1 pear per person.