Spaghetti with smoky tomato & seafood sauce
By Cassie Best
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
Nutrition per serving
- kcal 638
- fat 19g
- saturates 3g
- carbs 80g
- sugars 11g
- fibre 7g
- protein 35g
- salt 0.7g
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
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.
Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
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.
