Description
A flavorful and easy Seafood Marinara Pasta made with spaghetti, garlic, white wine, and a mix of fresh seafood in a rich tomato sauce. Ready in under 30 minutes — perfect for a cozy Italian-inspired dinner!
Ingredients
- 6 oz / 180g dried spaghetti pasta (or other long pasta)
- 2 ½ tbsp olive oil, divided
- 10 oz / 300g seafood marinara mix (prawns, fish, calamari)
- 2 garlic cloves, minced
- ½ onion, finely chopped (~½ cup)
- ½ cup white wine (any dry wine works)
- 2 cups tomato passata/tomato puree (or 600g canned crushed tomato + ½ cup water)
- ½ tsp sugar
- Salt and pepper to taste
- 2 tbsp finely chopped fresh parsley
Instructions
- Cook Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, reducing time by 1 minute. Reserve 1 mug of pasta water before draining. - Cook Seafood:
Separate seafood by cooking time. Heat 1½ tbsp olive oil in a skillet over high heat. Add fish and large prawns first, cook 30 seconds. Add small prawns, cook 30 seconds. Add calamari, cook 1 minute. Transfer all to a bowl. - Make the Sauce:
Lower heat to medium-high. Add remaining olive oil, then sauté garlic and onion until soft and fragrant (about 3 minutes). - Add Wine & Tomato:
Pour in white wine, simmer for 1 minute until alcohol evaporates. Add tomato passata, sugar, salt, and pepper. Simmer for 2–3 minutes. - Combine:
Add pasta, seafood, and about ½ cup reserved pasta water. Toss gently for 1–2 minutes until the sauce coats the pasta. - Serve:
Garnish with chopped parsley. Serve immediately — optionally with Parmesan cheese.
Notes
- Use fresh seafood for best flavor; if using frozen, thaw and pat dry.
- Don’t overcook the seafood — it cooks fast and can turn rubbery.
- Reserve pasta water — it helps emulsify and thicken the sauce.
- For a spicy twist, add red chili flakes or a touch of cayenne.
- Avoid overpowering flavors — the seafood should shine!
- Prep Time: 10 minutes
- Cook Time: 20 minutes