Greek style pasta stew

Heat 1 tablespoon oil in a large high-sided frying pan over medium heat. Add prosciutto. Cook for 1 - 2 minutes or until golden and crisp. Remove and drain on paper towels. Set aside. 

Add half the remaining oil to the frying pan. Add the capers and cook over medium heat for 2 - 3 minutes or until crisp. Remove and drain on paper towels. Set aside.

Heat the remaining oil in the frying pan. Add the onion. Cook for 2 - 3 minutes or until just soft. Add garlic and red pepper. Cook, stirring, for 3 - 4 minutes or until soft. Add diced tomatoes and water and bring to the boil. Season with salt and pepper. Add macaroni and stir to combine. Simmer for 5 minutes. 

Add prawns, pushing them into the sauce. Reduce heat to medium. Cover and simmer for 5 - 8 minutes or until the pasta and prawns are cooked through.  

Preheat oven grill to medium-high. Transfer the pasta mixture into a deep ovenproof dish. Break the prosciutto into pieces and scatter over the pasta mixture. Scatter the capers and halved cherry tomatoes over the pasta mixture. Crumble over the feta and grill for 3 - 4 minutes or until golden. Sprinkle with parsley and serve.