Seafood pasta


Presented by Arman



3 tablespoons olive oil

1 small onion sliced

5 cloves garlic minced

3 tablespoons tomato paste tomato concentrate

150 ml white wine or fish broth

2 cups tomato sauce passata

12 ounces mixed seafood 

1/2 lb mussels

1/2 teaspoon salt

1/4 teaspoon pepper

16 ounces of spaghetti uncooked

2 tablespoons parsley finely chopped


Cook the spaghetti as per the box instructions.

While the pasta cooks, heat olive oil in a skillet. Add onion and cook until translucent. Add garlic and cook for 1-2 minutes until fragrant. Add tomato paste and cook for 2 more minutes. 

Add wine and bring to a simmer, and cook until the alcohol smell evaporates.

Add the tomato sauce, salt, pepper, and half of the parsley. Bring to a simmer and adjust the taste if needed.


Add the seafood medley and mussels. Cook for 3-5 minutes, or until the mussels open. Add the pasta and coat everything well, adding some pasta water if needed. Toss with the rest of the parsley on top and serve warm.


TO STORE: Place leftover pasta in an airtight container in the fridge. It will be good for up to 2 days.

TO REHEAT: You can reheat seafood pasta in a covered pan on low-medium heat. Add a splash of water to create steam and help the pasta and the seafood heat evenly.


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