The variations are endless -
It's really simple - as you can see, it can be a storecupboard meal.
You could add any of these or a combination:-
A can of tuna
A can of crab
6 oz (150g) of cooked peeled prawns
6 oz (150g) frozen mixed seafood
A few mushrooms sliced thinly - add them with the tomatoes
Monkfish - cut into cubes and fry before adding to the sauce
Don't be afraid to experiment - have a try.
Seafood Pasta Sauce
2 tbspns olive oil
1 clove garlic - peeled and crushed
1 onion - peeled and diced
1 14 oz (400g) can peeled chopped italian plum tomatoes
1 tbspn tomato puree
1 tspn dried basil or oregano
salt and pepper to taste
Heat the oil in a pan and fry the garlic and onion until softened.
Add the tomatoes, puree and basil and simmer for about 10 minutes, until the sauce is thick and pulpy - taste and adjust seasoning.
If you like your sauce smooth, then at this point you can puree it either with a stick blender or in a processor.
Add your seafood now and allow the sauce to bubble for a few minutes so that the flavours combine and it's nice and hot.
Serve over freshly boiled spaghetti or pasta of your choice.
Freshly grated parmesan cheese and some crusty bread to mop up the juices are the order of the day.Find A Seafood Recipe > Seafood Pasta Recipes > Spaghetti Sauce
By Liz Alderson, Mar 30, 2016
This Tarragon Trout recipe is a superb marinade that you use and then broil or grill the fish over coals if you prefer. The marinade will work equally well on other seafood, so it's well worth learning how to make it.
Prep Time: 240 minutes
Cook time: 7 minutes
Yield: 2 whole fish
Main Ingredient: whole trout, tarragon, vinegar