TIP! You can buy 850g fresh raw prawns and peel and devein yourself, leaving tails intact, if preferred.
Ingredients
Method
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.
