Heat 2 tbsp of the oil and the garlic in a medium saucepan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 2 to 2.5 minutes).   Add the tin of tomatoes and chopped chilli.   Bring to the boil, then simmer over a medium to low heat for 30 minutes until the oil separates from the tomatoes.   Season with salt and freshly ground black pepper, to taste.

Halfway through the cooking of the tomato sauce, cook the pasta according to the packet instructions, drain and return to the pan.

Heat the remaining 2 tbsp of oil in a frying pan over a high heat. Add the prawns and stir-fry for 2 minutes until pink.   Add the prawns to the tomato sauce, and simmer over a low heat until bubbling.

Now add the pasta and stir to mix well. Divide between warm pasta bowls, garnished with chopped parsley. Serve immediately and enjoy.