If you haven't yet done so, defrost the prawns. This is best done in the fridge overnight but you can speed it up by leaving them in a bowl on the countertop for about an hour.

Finely chop the red onion, garlic and sun-blushed tomatoes. Chop the parsley and bring a large pan of water to a boil.

Add the olive oil to a large frying pan and turn the heat to medium. Once hot, add the onion along with a generous pinch of salt and fry for 5-6 minutes until the onion has softened. Now add the garlic, chopped sun-blushed tomatoes, tomato puree and chilli flakes (if using). Cook for a further minute before adding the tinned cherry tomatoes. Bring to a simmer, add a small pinch of sugar and allow to cook for 10 minutes on a low heat.

Meanwhile, cook the linguine in the pan of water you boiled in step 2 according to the packet instructions (about 11 minutes). Don't forget to season the water generously with salt.

Once the pasta is nearly cooked, fold the prawns through the tomato sauce and cook for 3 minutes until all of the prawns have turned pink. Season with pepper and a little more salt if needed.

Drain the pasta, reserving a little of the water back. Tip the pasta into the pan with the prawns and add the reserved liquid if needed. Add the chopped parsley and coat well before serving in large pasta bowls.