Seafood Spaghetti Marinara
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  • 6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
  • 12½ tbsp olive oil, separated
  • 110 oz / 300g seafood Marinara mix, or make your own (Note 1)
  • 12 garlic cloves, minced
  • 1½ onion, finely chopped (~1/2 cup)
  • 1½ cup white wine (any) (Note 2)
  • 12 cups tomato passata/tomato puree (Note 3) OR 600g/20oz canned crushed tomato + ½ cup water
  • 1½ tsp sugar
  • 12 tbsp finely chopped fresh parsleyBring 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). RESERVE 1 mug of pasta water, then drain the pasta.
  • 1 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.
  • 1 Heat 1½ 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.
  • 1 Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
  • 1 Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
  • 1 Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  • 1 Add pasta, seafood, around ½ cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
  • 1 Serve, garnished with fresh parsley. (See Note 4 re: parmesan cheese)



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