Place the tomatoes, eschallots, garlic, leeks, oregano and seasoning in a blender and blend to make a chunky sauce.
Heat 2 tbs oil in a wok over a medium heat and stir through the sauce and bay leaves. Simmer for an hour
Fill a large pan with water and bring to the boil. Add the pasta and cook for 11 minutes or until soft.
While the pasta is cooking, transfer the sauce to a bowl or jug and wipe the wok clean.
Heat the remaining olive oil in the cleaned wok over a medium heat and toss in the prawns and cook just until their flesh turns white.
Spoon the sauce back into the wok to heat through.
Serve the sauce and prawns over the pasta.
Serve with a green salad.