To make the Arrabbiata sauce, finely chop the garlic and chilli and fry for a minute. Chop the tomatoes into 1cm cubes and add them to the pan. Add 1 tablespoon of salt, half a tablespoon of sugar, and chopped fresh basil. Let it simmer for 20 minutes.
Cook the linguine, adding a splash of pasta water to the Arrabbiata sauce occasionally to prevent it from drying out.
After 20 minutes, add the prawns to the Arrabbiata sauce, along with a knob of butter, and cook until the prawns turn pink.
Add another small splash of pasta water and the drained linguine to the sauce and prawns, ensuring the pasta is well coated in the sauce.
