I love this spaghetti marinara because it’s quick, satisfying, and full of natural flavor. The sweetness of the tomato sauce pairs beautifully with the briny freshness of the seafood mix, while a sprinkle of parsley adds a bright, herby finish. It’s one of those meals that’s elegant enough for entertaining but simple enough for a weeknight. Plus, I can make it all in less time than it takes to set the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil 1 medium brown onion, finely chopped 1 tsp Coles Chilli Flakes (optional) 400g can Coles Diced Tomatoes 400g Coles Thawed Seafood Marinara Mix (from the deli) 375g Coles Australian Spaghetti No.1 1 bunch flat-leaf parsley, thinly sliced
Directions
I start by heating the olive oil in a large saucepan over medium heat. Then I add the chopped onion and cook, stirring, for about 5 minutes until it softens and turns translucent.
I stir in the chilli flakes (if I’m in the mood for a little heat) and cook for about 1 minute until aromatic. Next, I add the diced tomatoes and bring the sauce to a gentle boil. I reduce the heat to low and let it simmer for 5 minutes until it thickens slightly. I season it with a bit of salt and pepper.
I then add the seafood marinara mix, folding it gently through the sauce. I turn the heat down to very low and cook for about 2 minutes, just until the seafood is cooked through and tender.
Meanwhile, I cook the spaghetti in a large saucepan of boiling salted water following the packet directions until al dente. I drain the pasta well.
I add the cooked spaghetti and two-thirds of the parsley to the seafood mixture, folding gently to combine everything without breaking the seafood. I top it with the remaining parsley before serving immediately.
Servings and Timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
If I want a richer flavor, I stir in a knob of butter or a drizzle of extra virgin olive oil at the end. I also like swapping spaghetti for linguine or fettuccine for a slightly heartier version. For a lighter twist, I sometimes toss the sauce with zucchini noodles instead of pasta.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I do it gently in a saucepan over low heat with a splash of water to loosen the sauce. I avoid microwaving it for too long, as seafood can become tough if overcooked. This dish is best enjoyed fresh, right after cooking, when the seafood is tender and juicy.
FAQs
Can I use frozen seafood instead of fresh?
Yes, I often use frozen seafood marinara mix—just make sure it’s fully thawed and drained before adding it to the sauce.
What type of seafood is in a marinara mix?
It usually includes prawns, squid, mussels, and fish pieces. The combination can vary, but it’s always delicious.
Can I use fresh tomatoes instead of canned?
Yes, I can use about 4–5 ripe tomatoes, chopped finely. I might need to cook the sauce a little longer to thicken it.
Is this recipe spicy?
Only if I add the chilli flakes! If I prefer it mild, I simply leave them out.
What’s the best pasta shape for marinara?
I usually use spaghetti, but linguine or angel hair pasta also work beautifully.
How do I stop the seafood from overcooking?
I add it toward the end of cooking and keep the heat very low. It only needs a couple of minutes.
Can I make this gluten-free?
Yes, I use gluten-free spaghetti and ensure my sauce ingredients are gluten-free too.
Can I make it creamier?
I sometimes add a tablespoon of cream or a drizzle of olive oil at the end for a silky finish.
What can I serve with spaghetti marinara?
I like serving it with crusty garlic bread and a simple green salad.
Conclusion
This spaghetti marinara is one of my favorite quick seafood dishes—it’s fresh, vibrant, and packed with flavor. I love how the tomato and seafood come together to create something that feels both rustic and refined. Whether I’m cooking for family or just treating myself to a cozy dinner, this dish always reminds me of summer by the sea.
A quick and delicious spaghetti marinara featuring tender seafood in a rich tomato sauce with a touch of chilli and fresh parsley. Ready in just 20 minutes, it’s the perfect weeknight seafood pasta with bright Mediterranean flavors.
Total Time:20 minutes
Yield:4 servings
Ingredients
1 tbsp olive oil
1 medium brown onion, finely chopped
1 tsp chilli flakes (optional)
400 g can diced tomatoes
400 g seafood marinara mix (prawns, squid, mussels, fish pieces)
375 g spaghetti
1 bunch flat-leaf parsley, thinly sliced
Sea salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5 minutes until softened and translucent.
Add chilli flakes (if using) and cook for 1 minute until fragrant.
Stir in diced tomatoes, bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Season with salt and pepper.
Add the seafood marinara mix and cook gently over very low heat for about 2 minutes, or until seafood is just cooked through.
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the packet directions until al dente. Drain well.
Add the cooked spaghetti and two-thirds of the parsley to the seafood sauce. Toss gently to combine.
Serve immediately topped with the remaining parsley and an optional drizzle of olive oil.
Notes
Use fresh or frozen seafood—just ensure it’s fully thawed and drained before cooking.
For extra richness, stir in a knob of butter or drizzle of extra virgin olive oil before serving.
Substitute spaghetti with linguine, fettuccine, or zucchini noodles for variety.
Add a splash of white wine to the sauce for added depth of flavor.
