Delicious spaghetti marinara 'seafood pasta'

October 28, 2017

Delicious spaghetti marinara 'seafood pasta'

Serves 2-4  Cooking time: 15mins  Prep Time: 5 mins
1 packet of dried spaghetti or Tagliatelle pasta (we used spelt)
2 tbsp olive oil, separated
350g seafood/fish mix, or make your own (prawns, cod pieces, mussels, calamari)
2 garlic cloves chopped or minced
1 onion
, finely chopped (you can buy pre-chopped in your local supermarket)
1/2 cup dry white wine or substitute for chicken stock
Parmesan cheese (we used flaked)
2 cups tomato passata (tomato puree) OR substitute for 2 cans crushed tomato + 1/2 cup water
1 bunch chopped fresh parsley
    1. Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). Drain the pasta.
    2. Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
    3. Heat 1 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
    4. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
    5. Add wine or chicken stock and bring to simmer for 1-2 minutes or until alcohol smell has evaporated.
    6. Add tomato passata/crushed tomatoes and salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
    7. Add pasta and seafood, toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
    8. Serve with fresh parsley.

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