Spaghetti marinara
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You can use any firm white fish fillet, such as ling, blue-eye trevalla, flathead or snapper.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Garlic
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
Mussels
12 piece(s), (pot ready)
Dry pasta
300 g
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
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.
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