Chilli Prawn Linguine With Fresh Basil & Cherry Tomatoes

Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of water to use later.

Give the prawns a rinse in cold water to ensure they are thoroughly cleaned.

Thinly slice the red onion.

Crush the garlic cloves.

De-seed and thinly slice the red chilli. Keep the seeds if you wish to make this dish more spicy.

Reserve some a few of the fresh basil leaves for garnishing, and shred the remaining fresh basil leaves.

Add the linguine to the now boiling water and cook until al dente (10 mins).

Use a peeler to lightly shave the parmesan into delicate flakes.

Heat the oil in a pan over medium heat.

Add the prawns and cook for 30 seconds on each side until they start to change colour. Transfer the prawns to a bowl.

Add the onion, garlic and chilli (Add the seeds if you would like this dish to be spicy) for 1-2 minutes, or until the onions have softened.

Stir in the tomato passata, cherry tomatoes and chicken stock.

Season the sauce with salt and pepper.

Bring to the boil, then lower the heat and simmer for 3-4 minutes.

Stir in the shredded basil and prawns.

Add small amounts of the tomato paste a time to thicken to the desired consistency.

Drain the linguine.

Add the now cooked linguine to the sauce mixture and toss to combine.

Serve topped with the whole fresh basil leaves and shaved parmesan.