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PREP 30 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 300 g Fresh/Dry Fettuccine/Spaghetti
  • 800 Italian Chopped Tomatoes
  • 3 Shallots/1 brown onion per 3 shallots
  • 3 Cloves of garlic
  • 1 Handful of mixed olives (destoned)
  • 2 tbsps Capers
  • 1½ tbsps Brown Sugar
  • 300 g Seafood mix (mussels/prawns/squid)
  • 1 Lemon
  • 2 tbsps Fresh/Dried Oregano (finely chopped)
  • 1 tbsp Fresh/Dried Basil (finely chopped)
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 1 tsp Fresh/Dried Thyme
  • Salt and pepper to taste
  • Plenty of good quality olive oil
  • 1 Small handful of rocket
Oli's Seafood Marinara

Oli's Seafood Marinara

Pretend that you are sat in a harbour with a chilled glass of your favourite booze eating this delicious pasta

Pasta & Sauce

  • Cook your pasta off to the recommended cooking time minus 2 minutes. Drain well, drizzle in olive oil ensuring all is coated and set to one side
  • Finely Slice the shallots and add them to a pan on a medium heat with a generous amount of olive oil
  • When sizzling add the brown sugar, stir well and cook for 4-5 minutes until caramelised, stirring regularly to avoid them catching
  • Finely slice the garlic and add to the pan and cook for 2-3 minutes, again stirring regularly
  • Add the tomatoes and mix through. Bring to the boil slowly, stirring occasionally
  • Check acidity of the tomatoes and add a pinch more sugar if needed
  • Reduce heat to a low-medium heat and simmer for 15-20 minutes stirring occasionally
  • Reduce the heat to a low temperature and add the herbs, olives, capers and grate lemon zest to taste into the sauce and stir thoroughly.
  • Season with salt and pepper to taste
  • Turn heat off and let it sit on the hob until ready to use

Bringing the dish together

  • Place a frying pan on a medium high heat with some olive oil
  • Add the seafood mix and pan fry for 2-3 minutes tossing regularly
  • Add the sauce to the pan and bring to the boil
  • Reduce the heat and add the pasta and the rocket to the pan
  • Drizzle a large glug of olive oil into the pan and toss through everything so it is well mixed through
  • Season and serve with half a lemon each
Oli's Seafood Marinara

Oli's Seafood Marinara

Pretend that you are sat in a harbour with a chilled glass of your favourite booze eating this delicious pasta

PREP 30 minutes
TOTAL 45 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 300 g Fresh/Dry Fettuccine/Spaghetti
  • 800 Italian Chopped Tomatoes
  • 3 Shallots/1 brown onion per 3 shallots
  • 3 Cloves of garlic
  • 1 Handful of mixed olives (destoned)
  • 2 tbsps Capers
  • 1½ tbsps Brown Sugar
  • 300 g Seafood mix (mussels/prawns/squid)
  • 1 Lemon
  • 2 tbsps Fresh/Dried Oregano (finely chopped)
  • 1 tbsp Fresh/Dried Basil (finely chopped)
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 1 tsp Fresh/Dried Thyme
  • Salt and pepper to taste
  • Plenty of good quality olive oil
  • 1 Small handful of rocket

Pasta & Sauce

  • Cook your pasta off to the recommended cooking time minus 2 minutes. Drain well, drizzle in olive oil ensuring all is coated and set to one side
  • Finely Slice the shallots and add them to a pan on a medium heat with a generous amount of olive oil
  • When sizzling add the brown sugar, stir well and cook for 4-5 minutes until caramelised, stirring regularly to avoid them catching
  • Finely slice the garlic and add to the pan and cook for 2-3 minutes, again stirring regularly
  • Add the tomatoes and mix through. Bring to the boil slowly, stirring occasionally
  • Check acidity of the tomatoes and add a pinch more sugar if needed
  • Reduce heat to a low-medium heat and simmer for 15-20 minutes stirring occasionally
  • Reduce the heat to a low temperature and add the herbs, olives, capers and grate lemon zest to taste into the sauce and stir thoroughly.
  • Season with salt and pepper to taste
  • Turn heat off and let it sit on the hob until ready to use

Bringing the dish together

  • Place a frying pan on a medium high heat with some olive oil
  • Add the seafood mix and pan fry for 2-3 minutes tossing regularly
  • Add the sauce to the pan and bring to the boil
  • Reduce the heat and add the pasta and the rocket to the pan
  • Drizzle a large glug of olive oil into the pan and toss through everything so it is well mixed through
  • Season and serve with half a lemon each
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