Chilli Prawn And Basil Pasta

Ingredients

20 (1kg) green medium king prawns

375g 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

Method

Peel and de-vein prawns, leaving tails intact.

Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

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.

Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve sprinkled with basil leaves.