Why recepie famous for?
Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish
Ingredients
4 tbsp olive oil4 garlic cloves, crushed
1 red chilli, deseeded and finely sliced
1½ tsp fennel seeds
400g spaghetti
2 tsp smoked paprika
2 x 400g cans chopped tomatoes
2 tsp sugar
400g pack frozen mixed cooked seafood, defrosted
small bunch parsley or basil, chopped
Instructions
Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.
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