This simple pasta dish is packed with fresh flavours of prawns, feta and tomatoes. Perfect for spring entertaining, or a tasty mid-week meal!
- Peel and devein the prawns, making sure to keep the tails intact.
- Heat 2 tablespoons of oil in a large saucepan over medium heat and cook onion, pepper, parsley stalks and garlic for 8-10 minutes until softened. Add the prawns and cook for 5 minutes until the prawns are cooked through.
- Add the tomato paste and cook for a further 2 minutes until caramelized. Followed by the wine, allow the wine to reduce by half. Add the crushed tomatoes and simmer for 20 minutes until thickened and reduced. Add the dried oregano and the crumbled feta
- Cook pasta according to packet instructions. Reserving ¼ cup (60ml) water. Add pasta to the pot and toss to combine.
- To serve, scatter with parsley leaves, divide pasta into serving plates and top with extra feta.
Recipe by Helena Moursellas.
