Chop the onion and garlic and add to a saucepan with the olive oil. Cook on a medium heat for 1-2 minutes, until beginning to soften.

Add the tomatoes, passata, sugar and white wine. Bring to the boil, then turn down to a simmer for around 8-10 minutes, until the tomatoes have started to soften and break down a little.

Add the prawns, turn the heat back up, and cook until pink. Season with salt and pepper.

Turn the heat off and stir in the chopped parsley.

To serve, top each dish with the crumbled feta.