• Boil a large pot of salted water for the linguine.
• Halve, peel and chop the onion into small pieces.
• Roughly tear the basil leaves.
• Peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

• When the pot of water is boiling, add the linguine and bring back to the boil.
• Cook until softened, 12 mins. 
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop it sticking together.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns.
• Season with salt and pepper and cook for 4-5 mins.
• Once cooked, remove the pan from the heat and transfer the prawns to a plate or bowl. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

• Return the (now empty) pan to a medium-high heat with a drizzle of oil.
• Add the onion and a pinch of salt and pepper to the pan. Fry until softened, stirring occasionally, 4-5 mins. 
• Add the garlic and half the dried Italian herbs (double for 4p) and fry for another minute.
• Pour in the passata and 100ml water (double for 4p) and simmer for 3-5 mins.

• Add half the torn basil and half the creme fraiche to the pan.
• Stir in the prawns and cooked pasta and allow to warm through.
• Season to taste with salt, pepper and sugar.

• Divide between bowls and top with cheese, remaining torn basil and a dollop of creme fraiche.
• Finish off with a sprinkling of chilli flakes to taste.