Seafood Marinara with Pasta

Instructions

Cook the pasta according to the package instructions, reducing the cooking time by about 1 minute to finish cooking with the sauce at the end. Drain and set the pasta aside.
Meanwhile, heat half the oil in a large pan over high heat. Sear the fish and prawns first for about 1-2 minutes. Add calamari and cook for a further minute. Remove and set aside.
Reduce pan to medium-high and heat the remaining oil. Cook the garlic and onion for a few minutes until translucent.
Add wine and simmer for 1 minute, before adding the passata, oregano, and seasoning with salt and pepper. Bring to a simmer again and cook for 5-10 minutes. NOTE: if cooking in larger batches the cooking time will likely need to be increased to reach your desired sauce consistency.
Add the pasta and seafood; toss gently and cook for a few minutes to coat the pasta.
Serve garnished with fresh parsley and a side of fresh or steamed vegetables.

You can use a seafood marinara mix from seafood stores and supermarkets if available to you. These can often be great value and can be bought in small and specific quantities, or from the frozen section. Or use any combination of seafood you like or have at home!
If avoiding alcohol, use alcohol-free wine or your preferred stock instead of the white wine - check the label to ensure it contains no sources of gluten if you are following a gluten-free diet.
Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
If following a gluten free diet, use a pulse pasta and check the label to ensure there are no sources of gluten.
Goes well with the Wholemeal Fresh Pasta recipe if you'd like to make your own.

Ingredients