Empty the jar of CITRUS tomato sauce into a saucepan.  Fill the empty jar with the water, give it a swirl and pour everything into the pan.  Add the cinnamon and star anise, gently bring to the boil and immediately remove from the heat.

Shell the prawns, clean them carefully with a knife, leaving the heads and tails on.

Fill another saucepan with water and add a good pinch of salt; bring to the boil and throw in the pasta. Cook for 8-9 mins and then drain well.

Pour the vegetable broth into a shallow pan, add the olive oil, a pinch of salt, the marjoram and prawns. Cook gently for two minutes on each side and remove from the heat.

When everything is ready, add the tomato sauce to the pasta and carefully mix in the prawns.

Serve the pasta in a large dish with the prawns on top. Decorate with the chopped parsley.