Ok, still no Italian and Mediterranean holiday so far. We’ll just have to keep settling with some at-home daydreaming until travel is fully opened up again. It’s not the real deal, obviously, but I whipped up this super quick seafood arrabbiata pasta the other day and I could almost imagine myself on holiday. It took a little British sunshine and setting up the dining table nicely by the window with a pretty sunset in view.
This recipe is quick to whip up. Convenience is a big word in my collection of recipes and this one is no exception. I used frozen mixed seafood that I picked up from the frozen aisle of Waitrose. I find the quality there is generally decent. The beauty of using these frozen packs is that I can be as spontaneous as I want. The long shelf-life in the freezer means I don’t have to worry much of a last-minute grocery run when a random craving happens. Of course, fresh seafood is welcomed and is always an edge better, but just saying!
How to make Seafood Arrabbiata Pasta
Ingredients:
- Mixed Seafood – frozen packs would do the job. Thawing beforehand would be ideal but it’s also ok to cook from frozen. Check package instructions.
- Pasta – any shape of your choice. I used Rigatoni here. Would recommend the likes of Linguine, Spaghetti, Angel Hair as well.
- Tomato Passata
- Garlic, Onion – the aromatics
- Chilli Flakes – a little kick of heat
- Salt – always for seasoning
- Parsley – for garnish
- Italian Hard Cheese – for topping! Vegetarian option available at Waitrose in substitution of Parmesan
Recipe notes:
- If using frozen seafood, it’s best to check the package instructions whether you could be cooking directly from frozen. I personally prefer to thaw beforehand if time allows.
- Tomato Passata is pureed and strained tomato, which makes a great thick tomato sauce for the pasta. You could use tinned chopped tomatoes as well but it would take a little longer time for it to break down and cook into a sauce.
Want more pasta inspo? Check these out too:
Seafood Arrabbiata Pasta Recipe
Ingredients
- 250 g Pasta
- 1 tbsp Olive Oil
- 3-4 cloves Garlic finely chopped
- 1 tsp Red Chilli Flakes
- ½ large Onion chopped
- ½ tsp Salt to taste
- ½ tsp Black Pepper to taste
- 1 cup Tomato Passata
- 200 g Mixed Seafood
- 10 g Fresh Parsley
- Italian Hard Cheese grated, for topping
Instructions
- Bring a large pot of water to boil and season generously with salt. Cook pasta according to package instructions.
- Meanwhile, heat olive oil in a large pan over medium heat. Saute garlic and chilli flakes for 2 minutes until fragrant.
- Add in onions, saute for 5 minutes until golden and softened.
- Season with salt and black pepper. Then stir in tomato passata and add in mixed seafood. Simmer for 5-10 minutes until starting to thicken and the seafood cooked through. It might take a little bit longer if cooking the seafood directly from frozen.
- Add in cooked pasta and fresh parsley. Toss to combine. Serve immediately.
Notes
- If using frozen seafood, it’s best to check the package instructions whether you could be cooking directly from frozen. I personally prefer to thaw beforehand if time allows.
- Tomato Passata is pureed and strained tomato, which makes a great thick tomato sauce for the pasta. You could use tinned chopped tomatoes as well but it would take a little longer time for it to break down and cook into a sauce.
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