Seafood Spaghetti Marinara
Brimming with the fresh, briny flavours of the sea, Seafood Spaghetti Marinara is a hearty, soul-warming dish that celebrates the beauty of simple ingredients done right. With Otway Pasta Company’s spaghetti as the base, this recipe brings together tender prawns, delicate fish, and melt-in-your-mouth calamari in a rich tomato and white wine sauce, infused with garlic, onion, and a touch of parsley.
Quickly seared seafood locks in flavour and tenderness, while the tomato passata simmers down into a glossy, savoury sauce that perfectly coats the pasta. A splash of reserved pasta water ties everything together into a luxurious, restaurant-worthy finish. Whether you’re cooking for a special occasion or treating yourself midweek, this classic Italian-inspired recipe delivers comfort and elegance in every bite.
Ingredients
1 packet of Otway Pasta Company spaghetti
2 1/2 tbsp olive oil , separated
300g seafood Marinara mix , or make your own
2 garlic cloves, minced
1/2 onion , finely chopped (~1/2 cup)
1/2 cup white wine
2 cups tomato passata/tomato puree
1/2 tsp sugar
2 tbsp finely chopped fresh parsley
Instructions
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 1 1/2 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 Otway Pasta Spaghetti, seafood, around 1/2 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.
