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Photo of Spaghetti marinara by WW

Spaghetti marinara

Total Time
50 min
20 min
30 min
You can use any firm white fish fillet, such as ling, blue-eye trevalla, flathead or snapper.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, finely chopped


1 stick(s), finely chopped


2 clove(s), crushed

Salted anchovies in oil, drained

3 medium, chopped

Tomato passata

700 g

Dried chilli flakes

¼ tsp

White sugar

½ tsp

Calamari or squid, raw

125 g, (calamari)

Ling, raw

125 g, cut into 2cm pieces

Raw peeled prawns

250 g, peeled, tails on


12 piece(s), (pot ready)

Dry pasta

300 g

Fresh flat-leaf parsley

2 tbs, chopped


  1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 6–8 minutes or until softened and lightly golden. Add garlic and anchovy and cooking, stirring, for 3–5 minutes or until anchovy breaks down.
  2. Add pasta sauce, tomato paste, chilli and sugar and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until slightly thickened (add a little water if the sauce is too thick). Season with salt and freshly ground black pepper.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Cut calamari tubes into 5mm-thick slices.
  4. Add calamari, fish, prawns and mussels to sauce. Simmer, covered, for 5 minutes or until seafood is just cooked through and mussels open (discard any that do not open). Serve pasta topped with marinara sauce and sprinkled with parsley.


SERVING SUGGESTION: Green salad of mixed lettuce leaves, cucumber, green capsicum and snow pea sprouts, drizzled with lemon juice.TIP: Pot-ready mussels have been cleaned and the beards removed. Find them at fishmongers or the seafood counter of some supermarkets. To save time, you can use 600g marinara mix instead of buying and preparing individual amounts of seafood.