No-Fuss Greek Prawn and Feta Pasta

You won't believe how easy this super yum pasta is!

Serves 4

Prep

10M

Cook

20M

Total

30M

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

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

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.

Kerrie Worner