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Spaghetti with smoky tomato & seafood sauce

Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 638
  • Carbohydrates 80
  • Saturated Fat 3
  • Sugar 11
  • Protein 35
  • Fat 19
  • Fibre 7
  • Salt 0.7

Nutrition per serving

  • Calories 638
  • Carbohydrates 80
  • Saturated Fat 3
  • Sugar 11
  • Protein 35
  • Fat 19
  • Fibre 7
  • Salt 0.7

Ingredients

  • 4 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1½ tsp fennel seeds
  • 400g spaghetti
  • 2 tsp smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 2 tsp sugar
  • 400g pack frozen mixed cooked seafood, defrosted
  • small bunch parsley or basil, chopped

Method

  1. Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.

  2. Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.

  3. Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.

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