Ingredients:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste
  • 1 lb prawns, peeled and deveined
  • 1 tablespoon fresh lemon juice
  • 12 oz linguine
  • 2 tablespoons fresh basil, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Boil salted water in a large pot. Add linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water, drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
  3. Stir in diced tomatoes, tomato paste, sugar, salt, and black pepper. Simmer for about 10 minutes.
  4. Add prawns to the sauce; cook until pink and opaque (about 3-4 minutes). Stir in lemon juice and adjust seasoning if needed.
  5. Add drained linguine to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to achieve desired consistency.
  6. Serve immediately, garnished with fresh basil and Parmesan if desired.