Chilli prawn tagliatelle

I don't know whether tagliatelle is recently experiencing a huge increase in popularity in Australia, or if I've just had my head in the sand for the last twenty years; suddenly, tagliatelle leaps out at me from every restaurant menu and foodie mag.
Tagliatelle is similar to fettucine, but even wider, and according to Wikipedia, is pronounced taʎʎaˈtɛlle (which I interpret as tal-ya-TELL-a).
Anyway, keen to try out this fettucine-on-'roids in my own kitchen, I scooped up a packet from the supermarket, and I'm happy to report it's as easy to cook as any other packet pasta. I'd like to challenge myself by making the tagliatelle from scratch, but I don't have a pasta maker... yet!
I've teamed the tagliatelle with one of my favourite flavour combos: chilli prawn. And I've thrown in a good dose of cherry tomatoes  to assuage my guilty conscience (I wish I could tell you that the basil counts as a green vegetable). Enjoy.

Ingredients
400 g pack of tagliatelle
50 ml olive oil
4 cloves garlic, finely chopped
4 red chillies, finely chopped
600 g prawns, raw with tail on
350 g cherry tomatoes, halved

⅓ cup basil leaves, chopped

Method

1. Cook tagliatelle according to packet instructions, then drain (not quite completely - leave a little bit of water in the pan to help later). Leave tagliatelle in its saucepan to rest while you prepare the rest of the meal.
2. Heat olive oil in a frying pan over medium heat. Add garlic and chilli, toss for 1 minute.
3. Add cherry tomatoes, cook 2–3 minutes, then add prawns. Cook, turning occasionally, until prawns are pink on both sides.
4. Add basil and toss for a few moments, then tip everything from the frying pan into the saucepan containing the tagliatelle. Toss together and serve immediately.

Serves 4.

Tips

• Have all your ingredients out on your kitchen bench, chopped and ready to go, before you start preparing this meal. You don't want the pasta to grow cold while you fiddle around with the rest of the ingredients. Steps 2–4 should only take about 5 minutes.
• If desired, you could serve this meal with a bit of parmesan cheese grated over the top. Personally, I prefer a bit of cracked pepper, but it depends on how hot your chillies are.