Preheat oven to 190°C. Place tomatoes, cut-side up, on a large oven tray. Drizzle with 80ml (1/3 cup) oil, season with salt and pepper, and roast for 40 minutes or until slightly shrivelled in appearance.

Cook pasta in a saucepan of boiling salted water until al dente. Drain.

Meanwhile, heat remaining 2 tbs oil in a large frying pan over medium–high heat. Add garlic and prawns, and cook for 1 minute each side or until prawns are just cooked. Add roasted tomatoes and currants along with any remaining vinegar and cook for 1 minute or until warmed through. Reduce heat to medium, add pasta and cook, tossing, for a further 2 minutes or until warmed through.

Divide pasta among bowls and serve scattered with marjoram, feta and almonds.