Seafood pasta with tomato and basil

Seafood pasta with tomato and basil

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 15 minutes
  • 10 minutes
  • Glen Carlou Chardonnay 2010


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    Achmed Giesler
    December 17, 2020

    I would replace the chopped tomato with passata, tomato sauce. Also less stock for a thicker creamier sauce.