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  • The Australian Women’s Weekly Food

    BY THE SEASIDE

    Oct 05, 2020 7 minutes

    CHILLI SPAGHETTI MARINARA

    PREP + COOK TIME 25 MINUTES SERVES 4

    ¼ cup (60ml) extra virgin olive oil
    1 medium onion (150g), chopped finely
    2 cloves garlic, crushed
    1 fresh long red chilli, chopped finely
    800g can diced tomatoes
    ⅓ cup coarsely chopped fresh basil
    500g spaghetti
    600g marinara mix extra small fresh basil leaves, to serve

    1 Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook onion, garlic and chilli, stirring, until onion softens. Add tomato and chopped basil, and cook, stirring, for 1 minute.

    2 Cook spaghetti in a large saucepan of boiling salted water following packet directions until just tender. Drain.

    3 Meanwhile, add marinara mix to tomato sauce and bring to a simmer. Cook, stirring, for 5 minutes or until seafood is just cooked. Season to taste.

    4 Divide pasta among four bowls. Spoon over seafood and sauce. Drizzle with remaining oil, scatter with extra basil leaves and serve.

    Test Kitchen Notes

    Seafood swap Make your own marinara mix with 200g each cleaned baby octopus, sliced squid tubes, peeled, deveined prawns with tails intact, and scrubbed black mussels.

    SEAFOOD PIZZA

    PREP + COOK TIME 45 MINUTES (+ STANDING & REFRIGERATION) SERVES 4

    8 uncooked medium king prawns (180g), peeled, deveined, with tails intact
    4 cleaned baby octopus

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