Start by bringing a large pot of salted water to a boil. Add 200 g of linguine and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and 1-2 chopped red chillies, sautéing until fragrant—about 1-2 minutes.

Gently add 200 g of peeled and deveined prawns to the skillet. Cook for 3-4 minutes, stirring occasionally, until the prawns turn pink and opaque.

Pour in 400 g of canned tomatoes and stir to combine. Season with salt and pepper to taste. Let it simmer for 5-7 minutes, allowing the flavors to meld together.

Add the cooked linguine to the skillet, tossing it well with the sauce. Cook for another 2-3 minutes, ensuring everything is heated through and well combined.

Dish out your Chilli Garlic Prawn Pasta while hot and finish with fresh basil for a lovely vibrant touch.