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Prawn and tomato linguine

1 bag 400-g prawns (seared in butter)
1 pound good-quality linguine pasta
2 (14 oz) cans whole San Marzano tomatoes
3 tablespoons extra-virgin olive oil
Sea salt, to taste
¼ cup Parmigiano Reggiano cheese, shaved
Basil leaves to garnish, optional
Heat olive oil in medium pot over medium high heat; add tomatoes squishing them through your hands, and reduce for 10 minutes. Add salt to taste.

Meanwhile cook pasta in large pot of well-salted boiling water until firm but tender, about 6 minutes. Drain partially cooked spaghetti, reserving 1 cup pasta water.

Add pasta to tomato sauce with ½ cup reserved pasta water and increase heat to medium-high. Cook 5 minutes or until pasta is firm but tender, tossing to combine. (Add additional pasta water if needed or discard remaining ½ cup).

To serve, divide pasta into bowls; drizzle with olive oil and top with prawns and Parmigiano Reggiano. Top with basil leaves. Serves 4.

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