Ingredients
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
Method
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Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid.
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Toss prawns and garlic with 1 tablespoon of the oil in a bowl.
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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.
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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.
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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.
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Sprinkle with feta. Toss lightly. Sprinkle with remaining parsley.
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Serve with lemon wedges.
