Seafood Spaghetti Marinara

• Seafood

  • 10 oz Seafood marinara mix

• Produce

  • 2 Garlic cloves
  • 1/2 Onion, finely chopped (~1/2 cup
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 2 cups Tomato passata/tomato puree

• Pasta & Grains

  • 6 oz Spaghetti pasta, dried

• Baking & Spices

  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on recipetineats.com

Description

Ingredients

• 6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
• 2½ tbsp olive oil, separated
• 10oz / 300g seafood Marinara mix, or make your own (Note 1)
• 2 garlic cloves, minced
• ½ onion, finely chopped (~1/2 cup)
• ½ cup white wine (any) (Note 2)
• 2 cups tomato passata/tomato puree (Note 3) OR 600g/20oz canned crushed tomato + ½ cup water
• ½ tsp sugar
• 2 tbsp finely chopped fresh parsley

Directions

• Bring 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.
• 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.
• 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.
• Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
• 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.
• 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.
• 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.
• Serve, garnished with fresh parsley. (See Note 4 re: parmesan cheese)