Heat the olive oil in a large frying pan over a medium heat.
Add in the onion, garlic, red chilli, red chilli flakes, granulated garlic, dried oregano, fresh oregano and salt. Cook for 5-8 minutes, until the onions are translucent.
Add the two cans of tomatoes with their juices. Let the sauce come to a strong simmer, reduce the heat to medium-low, cover and cook for 20 minutes.
After 20 minutes, add in the prawns and cover again for another 5 minutes or until the prawns are pink and completely cooked.
Taste for seasoning and top with the feta and parsley.
Serve with a warm baguette.