Serves 2 (can be easily doubled)

600g ripe vine tomatoes (about 6 larges ones)

Small red onion

2 cloves of garlic

2 tablespoons of chilli oil

50ml dry white wine

Handful of basil leaves

140g dried linguine

1 tablespoon of olive or rapeseed oil

180g raw king prawns

Parmesan to serve

1. Cut a cross in the skin of the bottom of each tomato.
2. Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water.  Leave for 5 minutes.
3. Devein the king prawns.
4. Remove the tomatoes from the boiling water and peel off the skin.  This will be much easier if the tomatoes are ripe.
5. Dice the tomatoes and place in a bowl.
6. Finely dice the red onion.
7. Heat two tablespoons of chilli oil in a sauté pan, over a low to medium heat.
8. Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
9. Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn. 
10. Add the white wine and let it bubble for a couple of minutes.
11. Stir in the tomatoes and season well with salt and black pepper.
12. Lower the heat and leave to gently simmer, stirring occasionally to help break down the tomatoes.  You want the sauce to reduce without becoming too thick.  If you are using a wide sauté pan, the sauce will reduce more quickly as it is heated over a larger surface area.  If you are using a smaller saucepan, then you may need to increase the heat to reduce the sauce.
13. After 12-15 minutes, tear up the basil leaves and stir into the tomato sauce.
14. Heat the olive or rapeseed oil in a frying pan over a medium to high heat.
15. Once the pan is hot (smoking),  sauté the king prawns for 2 minutes on each side until cooked through and golden.
16. Drain the pasta and add to the sauce, using pasta tongs to combine.
17. Serve topped with the prawns, extra basil and parmesan.