500g Spaghetti
4 Tbs Olive oil
1 Red chilli deseeded & finely chopped
6 Garlic cloves minced
500g Seafood marinara mix
700mL Passata
250mL White wine (dry white)
2 Shallots, finely sliced
1/2 bunch Basil
2 Lemons
1 Pinch Salt
1 Pinch Cracked black pepper
Method
FOR THE PASTA
- Bring a pot of water to the boil and season generously.
- Cook pasta as per the packet instructions.
FOR THE SAUCE
Meanwhile:
- Heat oil in a large pan over medium-high heat.
- Add in shallot, garlic and chilli and cook until slightly golden (approximately 1 minute), remove from the pan and set aside for a moment.
- Increase pan heat to high and allow to heat up before adding seafood marinara, the seafood should sizzle when it hits the pan, sauté for 2-3 minutes (do this step in batches if necessary).
- Return the reserved shallot, garlic, and chilli mix to the pan.
- Deglaze with white wine.
- Lower heat back to medium high and add passata, simmer for 2-3 minutes.
- Season sauce with salt, black pepper and lemon juice.
- Finish with fresh basil.
Combine
- Once pasta is cooked, drain and transfer to the marinara sauce, stir to combine.
- Serve with a wedge of lemon.
About this recipe
What type of seafood works best for this recipe?
A mix of prawns, squid, mussels, and scallops works beautifully. Use fresh or frozen seafood marinara mix. Just make sure it’s thawed and drained before cooking.
How do I know when the seafood is cooked?
Seafood cooks quickly. Prawns should turn pink, squid should be opaque, and mussels should open. Overcooking can make seafood tough, so remove from heat as soon as it’s cooked through.
Can I make this recipe in advance?
The sauce can be prepared ahead of time, but it’s best to cook the seafood fresh when you’re ready to serve to maintain texture and flavour.
What pasta should I use?
Spaghetti is traditional, but linguine or fettuccine also pair well with the marinara sauce.
Can I make this recipe gluten-free?
Yes, swap the spaghetti for a gluten-free pasta of your choice. The sauce is naturally gluten-free.
How spicy is this dish?
The heat comes from the red chilli. Adjust according to your taste, or omit it for a milder version.
What can I serve with Spaghetti Marinara?
It pairs well with crusty bread for mopping up the sauce, a light green salad, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.
How do I avoid a watery sauce?
Simmer the passata for a few minutes to thicken it, and make sure to drain excess liquid from the seafood if using frozen.
Can I use canned tomatoes instead of passata?
Yes, but blend them for a smooth consistency. You may need to simmer a little longer to reduce excess liquid.
Can I freeze Spaghetti Marinara?
It’s best enjoyed fresh. Freezing can change the texture of the seafood and pasta. If you need to store it, freeze the sauce separately without the seafood and cook fresh seafood when reheating.
