20 (1kg) green medium king prawns
375g Barilla Linguine
2 tablespoons extra virgin olive oil
1 small red onion, halved, thinly sliced
2 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
400g can Italian cherry tomatoes in tomato juice
1/2 cup Massel salt reduced chicken style liquid stock
1 teaspoon caster sugar
1/4 cup shredded fresh basil leaves
Fresh basil leaves, to serve
Step 1 - Peel and de-vein prawns, leaving tails intact.
Step 2 - Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Step 3 - Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock and sugar. Bring to a simmer. Simmer for 5 minutes. Add prawns. Simmer for 5 minutes or until prawns are cooked through and tomato mixture has thickened slightly. Stir in basil.
Step 4 - Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve sprinkled with basil leaves.