375g penne rigate
2 x 260g packets raw peeled & deveined prawns
3 cloves garlic, crushed
¼ cup olive oil
250g punnet cherry tomatoes
400g can diced tomatoes with basil & oregano
2 tablespoons drained baby capers
½ cup pitted Kalamata olives (90g)
1/3 cup chopped fresh parsley
200g Greek feta, crumbled
Lemon wedges, to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid.
Toss prawns and garlic with 1 tablespoon of the oil in a bowl.
Heat a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, stirring for about 3 minutes or until just cooked. Remove.
Add remaining oil and cherry tomatoes to same, hot pan. Cook, stirring for about 3 minutes or until softened. Add diced tomatoes and capers. Cook, stirring for 2 minutes.
Stir in pasta, reserved cooking liquid, olives, ¼ cup of the parsley and prawns. Stir until combined and heated through. Season with salt and pepper.
Sprinkle with feta. Toss lightly. Sprinkle with remaining parsley.
Serve with lemon wedges.