prawn saganaki

Ingredients

• 1 tablespoon olive oil
• 1/2 cup red onions, finely chopped
• 3 large cloves garlic, pressed
• 1/8 teaspoon red pepper flakes, or to taste
• 1 large roma tomato, washed, seeded and finely chopped
• 2 tablespoons tomato paste
• 2 ounces black olives, chopped
• 1/4 cup dry white wine
• 1 can (14 oz.) pasta tomato sauce, such as prego original
• 1/2 teaspoon dried basil
• 3 tablespoons ouzo liquor
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 pinch ground himalayan sea salt
• 1 teaspoon granulated sugar
• 12-15 large prawns, deveined and peeled
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• fresh crusty bread