Place the prawns in a bowl and add the garlic paste, tomato purée, red pesto, paprika and chilli flakes. Drizzle with the olive oil, then season and stir, making sure the prawns are evenly coated. You can leave this in the fridge overnight to marinade.

Remove the crisper plate from your air fryer and transfer the prawn mixture to the basket. You could also use a heatproof dish, making sure it will also fit the pasta too. Cook at 190°C for 3–5 minutes, stirring halfway.

While the prawns are cooking, boil the kettle. Put the tagliatelle into the same bowl you mixed the prawns in (this will help to soak up the flavours too), making sure to separate the strands. Pour over the boiling water (this helps to speed up the cooking process), place a plate on top and leave for about 5 minutes.

When the prawns have been cooking for around 5 minutes, or until they are starting to turn pink and curl, add 2 tablespoons of the pasta water and stir.

Drain the pasta, saving about 150ml of the pasta water, and add to the prawns along with the butter. Cook for a further 3–5 minutes, stirring occasionally, until your prawns are cooked through and the pasta is coated with the tomato sauce.

Serve with the chilli oil and a sprinkle of parsley, as well as chopped chillies and crusty bread, if you like.