Mediterranean Seafood Pasta

This delicious meal is  full of flavour. I love the combination of tomato and olives with the seafood. You could  use chicken and pasta sauce instead of the seafood mix. Serves 6.

2 tablespoons (30ml) Olive oil
1 red onion, finely sliced
2 teaspoons (10 ml) crushed garlic
2 - 3 red chillies, finely chopped (optional)
2 x410g can Diced Tomatoes
1/2 cup (125ml) dry white wine
1 bay leaf
1 tablespoon (15ml) Balsamic Vinegar
1 teaspoon (5ml) Sugar
salt and pepper to taste
750 g Pink Prawn Tails or mixed seafood
500 g Marinara Pasta Sauce
500g pasta shells
6 -8 Black Calamata Olives, pitted and halved

Heat the olive oil in a large frying pan or wok and gently fry the onion, garlic and chillies over a medium heat for 5 minutes.
Add the tomato, white wine, bay leaf , balsamic vinegar and sugar and bring to the boil.
Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. 
Reduce the heat in the frying pan and simmer the sauce for 5 minutes. Season with salt and pepper to taste. Add the prawns and marinara mix. Cook for a further 5 - 8 minutes until prawns turns pink and the flesh white. Adjust seasoning if necessary.
Remove the bay leaf from the sauce and stir in the olives.
Toss with the drained pasta and serve.