Put your pasta into a pan of boiling water for 12-15 minutes till cooked. Finely dice the onion, garlic and red chilli. Heat 2 tbsp olive oil and soften them down in a frying pan on low to medium heat. Keep stirring to make sure the garlic cooks but doesn’t burn.

Next stir in the tomato purée and cook for a few minutes before mixing in the prawns.

Roughly blitz the tinned cherry tomatoes in a blender or use a hand blender before adding to the pan.

Season with salt, ground pepper, chilli flakes to your own taste and a pinch of sugar if the tinned tomatoes aren’t tasting naturally sweet. Stir in a few fresh basil leaves as well.

Let the sauce simmer on low heat till it bubbles before stirring in your cooked linguine.