750g seafood marinara mix
2 tblsps olive oil
Salt and pepper, to taste
1 onion, finely chopped
3 cloves garlic, crushed
2 drained anchovies, chopped
1⁄2 tsp dried chilli flakes
1/3 cup dry white wine
2 tblsps tomato paste
2 x 410g cans crushed tomatoes
1⁄2 cup chopped fresh basil
1⁄2 cup finely grated parmesan, plus extra, to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return pasta to pot. Cover to keep warm.
Meanwhile, toss seafood in half the oil. Season with salt and pepper.
Heat a large, non-stick frying pan over a high heat. Add seafood in two batches. Cook, stirring, for about 1 minute, or until just cooked. Remove.
Heat remaining oil in same pan. Add onion, garlic, anchovies and chilli. Cook, stirring occasionally, until onion is soft. Add wine. Bring to boil. Gently boil for 2 minutes, or until reduced by half. Add paste. Cook, stirring, for 1 minute. Add tomatoes. Bring to boil. Simmer for a further 10 to 15 minutes, or until slightly thickened.
Return seafood to pan. Cook, stirring, for about 1 to 2 minutes, or until heated through. Add to pasta with basil and parmesan. Toss gently to combine.
Serve with extra parmesan
This recipe originally appeared on New Idea Food