Seafood pasta with tomato and basil
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- Phillippa Cheifitz
- 4
- Easy
- Fat conscious Pescatarian
- 15 minutes
- 10 minutes
- Glen Carlou Chardonnay 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 400 g prepared and cooked seafood mix
- 250 ml fish, seafood or vegetable stock
- 1 handful basil
- 400 g chopped tomatoes
- 125 ml cream
- 1 clove garlic, crushed
- 1 pinch sugar
- Sea salt and freshly ground black pepper, to taste
- 400 g linguine, cooked until al dente
- Basil leaves, for sprinkling
Cooking Instructions
Cook the frozen marinara mix in a saucepan of boiling water for a minute, or until just done. Drain well, reserving the water for cooking the pasta.
Simmer the stock, basil, tomato, cream, garlic and sugar for 5 minutes. Blend, then check the seasoning. Add the cooked seafood and toss with the hot, drained linguine. Garnish with basil leaves and pass round the pesto, if using.
Cook’s note: For a lighter version, leave out the cream and use more stock.
I would replace the chopped tomato with passata, tomato sauce. Also less stock for a thicker creamier sauce.