Marinate the prawns in half of the oil, a chopped garlic clove and chilli flakes for 30 minutes.
Add linguine, cherry tomatoes and liquid stock to a large saucepan of boiling salted water and cook following packet directions, until al dente.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat.
Add onion, then prawns and garlic; cook stirring until prawns are just pink. Add chilli and tomatoes; simmer, uncovered, for 5 minutes or until most of the liquid has evaporated.
Stir in sugar to taste and basil leaves.
Add pasta to the sauce and toss gently until heated through.
Sprinkle with fresh basil leaves to serve.
Serving Suggestions: Serve with a green salad and warm Italian bread.