Ingredients
Method
1.Heat the olive oil in a large saucepan or frying pan and sauté the onion, garlic, lemon zest and capers for 3-4 minutes over a low heat until softened and fragrant. Add the wine and let evaporate by half, then add the brown sugar and tomatoes and simmer for 10 minutes. Season with salt and pepper.
2.Nestle the mussels and prawns into the sauce and top with the marinara mix, cover and cook for 3-4 minutes until the mussels open and the other seafoods are cooked and tender.
3.Meanwhile, cook pasta for 10-12 minutes until al dente, then drain and toss with the seafood pasta sauce. Spoon into a serving dish and sprinkle with chopped parsley.
Marinara is actually a flavourful tomato sauce that forms the basis of many European dishes. It’s believed to have originated with sailors, hence the association with seafood. I love it, as it’s quick and tasty and all you need is a salad on the side and some garlic bread for mopping up the juices. The small amount of brown sugar pulls the flavour out of the tomatoes. Add a dash of chilli if you like.
Note
