Cook the pasta in accordance with the instructions on the packet – or until al dente. Add the sugar snap peas roughly 1 minute before pasta is fully cooked.
Meanwhile, heat the oil in large frying pan and add garlic and chilli. Cook at a gentle heat for about 30 seconds. Add in the prawns and cook at a high heat whilst stirring regularly until they turn pink.
Add the tomatoes and cook till they’re soft. Drain the pasta and sugar snaps and combine with prawn mixture.
Tear the basil leaves and add them to the pasta. Mix them in with salt and pepper to taste.