Seafood Pasta Marinara
I have had a recipe for Marinara Sauce (Basic Pasta Sauce) for quite a few years now and I make it for the family probably once a week. It is a great fridge staple to have handy and we use it in so many things, you really need to investigate it! Most Aussies think of Marinara has revolving around seafood, but in fact, the Italian origin of marinara sauce is that it was made and eaten by mariners. It is a deep-red tomato sauce and is pretty damn good on almost anything that requires a tomato sauce!
'Seafood Marinara' is just a mix of different seafoods including small shrimp/prawns, mussels, slices of calamari and usually pieces of white fish or even salmon. In Australia, it can be purchased from seafood stores and supermarkets, already made up. It's very good value, cheaper than buying fillets. If you end up purchasing a frozen mix, make sure it is well thawed and somewhat dried out to avoid difficulties in cooking this recipe.
I have finally done it, this recipe has been just hanging around the back part of my site, just waiting to be published and here it is. SO good, full of flavour and although the Italians are highly sensitive about adding cheese to seafood, don't let that stop you from adding lashings of parmesan on top. (I mean, if you had caught the fish yourself and it was pristine and fresh, I probably wouldn't add parmesan either, but you know...to each her own!)
Some of the other recipes starring our Marinara Sauce:
Zucchini and Rigatoni Baked Pasta
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Need
- 200 Grams Easy Homemade Pasta or dried long pasta of choice Recipe
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) plus some more BUY
- 6 cloves garlic
- 1 brown onion peeled and halved
- 100 Grams white wine
- 600 Grams Marinara Sauce pre made Recipe
- 1 Teaspoon coconut sugar
- 300-400 Grams seafood mix (see note)
- 1 Handful flat leaf parsley chopped
- pink salt flakes and black pepper as needed BUY
- 1 lemons cut in wedges to serve
- parmesan cheese finely grated (optional)
Do
- 1
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. If you are using homemade pasta, it will take literally 3 minutes to cook your pasta. You still need to reserve some of the cooking water. Return the cooked pasta to the pot and keep it hot if you can.
- 2
Place EVOO, garlic and onion into the Thermomix bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1/spatter guard.
- 3
Add wine, Marinara Sauce and coconut sugar and bring to a boil 8 min/100°C/speed 1.
- 4
You now have 2 choices...you can add the seafood mix to the Thermomix bowl and allow the heat of the sauce to cook the fish. 4 min/Reverse/speed soft.
- 5
OR You can quickly heat more EVOO in a wok and saute the seafood until just translucent.
- 6
Add the sauce with seafood mixture to the hot pasta and add some of the pasta water. Toss gently (try not to be too rough with the seafood especially) until well combined. If you need to loosen the sauce add a little more of the reserved pasta water. Taste and adjust seasoning if required.
- 7
Serve immediately, with chopped parsley and freshly grated parmesan if you wish to offend the Italians! (Oh and a lemon wedge on the side.)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
