The variations for this spaghetti sauce 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.
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By Liz Alderson
A versatile base tomato spaghetti sauce. Add canned seafood, fresh or defrosted to make your own variation of Seafood Marinara sauce to serve over pasta..
Prep Time: 10 minutes
Cook time: 20 minutes
Main Ingredient: tomato, onion