Cook the linguine

• Bring a large pot of salted water to a boil.
• Add the linguine and cook until al dente.
• Reserve a little pasta water, then drain.

Start the tomato base

• Warm the olive oil in a frying pan over medium heat.
• Add the garlic and chilli flakes and cook until fragrant.
• Stir in the tomato purée and cook it out briefly.

Build the sauce

• Pour in the white wine and let it reduce.
• Add the cherry tomatoes and cook until they soften and release their juices.
• Season with salt and black pepper.

Cook the prawns

• Add the prawns to the sauce.
• Cook until they turn pink and are just cooked through.

Finish and serve

• Add the drained linguine to the pan with a splash of pasta water and toss to coat.
• Stir through the lemon zest, lemon juice and parsley.
• Serve straight away.