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Photo of Spaghetti Marinara by WW

Spaghetti Marinara

Total Time
40 min
15 min
25 min
Call out "a tavola" (Italian for 'come to the table') when this pasta dish is ready you won't need to say it twice!


Dry pasta

280 g

Olive oil

1 tbs

Brown onion

1 small, finely chopped


1 small, thinly sliced

Fresh red chilli

1 whole, finely chopped


2 clove(s), crushed

Canned diced tomatoes

400 g

Fish stock

3 cup(s)

Raw peeled prawns

400 g, peeled, deveined, tails intact(buy 800g)

Ling, raw

250 g, cut into 5cm pieces


400 g, pot-ready, (buy 500g)

Fresh basil

¼ cup(s)


1 medium, cut into wedges, to serve


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add fennel, chilli and garlic and cook, stirring, for 1 minute. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has slightly thickened.
  3. Add prawns, fish and mussels to sauce. Cook, covered, for 6–8 minutes or until seafood is cooked through and mussels have opened (discard any that do not open). Using a slotted spoon, remove seafood from sauce and add to pan with pasta. Simmer sauce over medium heat for 5 minutes or until slightly thickened.
  4. Add sauce to pasta mixture and toss gently to combine. Serve topped with basil leaves.


SERVING SUGGESTION: Mixed salad, drizzled with red wine vinegar.TIP: Pot-ready mussels have been cleaned and the beards removed. Find them at fishmongers or the seafood counter of some supermarkets. You can use 800g marinara mix instead of preparing individual amounts of seafood.You can use any firm white fish fillets, such as ling, blue-eye trevalla, flathead or snapper.