BY THE SEASIDE
CHILLI SPAGHETTI MARINARA
PREP + COOK TIME 25 MINUTES SERVES 4
¼ cup (60ml) extra virgin olive oil
1 medium onion (150g), chopped finely
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely
800g can diced tomatoes
⅓ cup coarsely chopped fresh basil
500g spaghetti
600g marinara mix extra small fresh basil leaves, to serve
1 Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook onion, garlic and chilli, stirring, until onion softens. Add tomato and chopped basil, and cook, stirring, for 1 minute.
2 Cook spaghetti in a large saucepan of boiling salted water following packet directions until just tender. Drain.
3 Meanwhile, add marinara mix to tomato sauce and bring to a simmer. Cook, stirring, for 5 minutes or until seafood is just cooked. Season to taste.
4 Divide pasta among four bowls. Spoon over seafood and sauce. Drizzle with remaining oil, scatter with extra basil leaves and serve.
Test Kitchen Notes
Seafood swap Make your own marinara mix with 200g each cleaned baby octopus, sliced squid tubes, peeled, deveined prawns with tails intact, and scrubbed black mussels.
SEAFOOD PIZZA
PREP + COOK TIME 45 MINUTES (+ STANDING & REFRIGERATION) SERVES 4
8 uncooked medium king prawns (180g), peeled, deveined, with tails intact
4 cleaned baby octopus
You’re reading a preview, subscribe to read more.
Start your free 30 days