Add olive oil to a large pan over medium heat and fry the onion, garlic, pepper, chillies and capers until the onion softens, making sure it doesn’t burn.
Add the smoked paprika and chilli powder and cook for a few minutes.
Add the chopped tomatoes and ketchup, bring to the boil, then reduce to a simmer and cook for 20–25 minutes.
In a separate pan, cook your pasta according to pack instructions. Drain, keeping 3–4 tbsp of the pasta water.
Nestle the salmon chunks into the sauce, cover with a lid and cook for 4–6 minutes until the salmon begins to flake.
Add the reserved pasta water, stir gently and flake the salmon lightly, keeping some bite‑sized pieces. Add the prawns, cover and cook for 2–3 minutes until heated through.
For more fish‑based pasta ideas, try my Salmon Linguine.
Serve with torn basil or a drizzle of green pesto. BBC Good Food have a wonderful homemade basil pesto.
