Pasta with Roasted Red Capsicum Sauce and Marinated Butterfly Prawns

Ingredients
1 packet Pacific West Marinated Butterfly Cut Prawns      
200 g Spaghetti (cooked)
1 nos Red capsicum
2 tbsp Tomato paste
1 can Whole tomatoes, can
¼ cup Olive oil
1/8 cup Black Olive, chopped
Cream ( to taste )
½ cup Chicken Stock
Pepper ( to taste )
Salt ( to taste )
Sugar ( to taste )

Method
1. Heat up oil on saucepan, grill prawns until half cooked.
2. Roast red capsicum on stove or oven until skin is burned, soak in cold water for 10 minutes. Peel off skin and blend in blender with olive oil.
3. In a separate pan, heat up olive oil and sauté garlic, add in tomato paste and blended red capsicum.
4. Add in whole tomatoes in can. Add in chicken stock and let it reduce.
5. Lastly, season with salt, pepper and sugar and cream.
6. Add in grilled prawns and chopped black olives. Toss well pasta and serve warm.