This is a secret step mastered by all the Italian Nonna’s and proper restaurants around the world that makes all the difference. The other important step for this recipe is emulsifying. It sounds fancy, but all it requires is cooking the pasta in the sauce with some pasta cooking water for a minute or two right before serving. Nowadays, passata is sold in all major supermarkets here in Australia – in the pasta section – and it costs just a little more than canned tomatoes. I like to make this sauce using tomato passata (pictured above) which is simply pureed plain tomatoes. It’s thicker and smooth, unlike canned crushed tomatoes, so it makes a lovely quick sauce. This way, the seafood is not overcooked, and also the sauce benefits from the residual flavour left in the pan after searing the seafood. The key to the sauce for this pasta is searing the seafood first, then removing it before proceeding to make the pasta sauce.
Nowadays good seafood stores sell great quality marinara (the fish monger in Pittwater Place, for those in my area!), a good mix of small prawns/shrimp, pieces of fish, slices of calamari and shelled mussels. Mind you, I start with a pre-prepared seafood Marinara mix. I don’t want to show off, but it takes me 15 minutes.
It really is dinner on the table in 20 minutes, if you can manage boiling the pasta while you make the (very easy) sauce. While a seafood pasta may sound fancy, in actual fact, this is super fast and easy to make.
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