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Spicy Tomato Seafood Pasta Recipe

Spicy Tomato Seafood Pasta recipe


This is a yummy pasta with seafood and a spicy tomato sauce. It has squid, tomatoes, and a little bit of heat from chili. You mix it all with long, skinny pasta and top it with crunchy bits.


1 small fennel bulb, finely chopped
1 medium onion, diced
3 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1/2 tsp fennel seeds
1 can (400 g) diced tomatoes
1 can (200 g) squid rings
320 g spaghetti
40 g green olives, sliced
1 lemon, zested and juiced
20 g fresh basil, chopped
1 tbsp capers, drained
3 tbsp olive oil
2 tbsp grated Parmesan cheese


In a dry pan, toast the fennel seeds over medium heat until fragrant, about 2 minutes. Crush them lightly with a mortar and pestle.
Heat the olive oil in a large pan over medium heat. Cook the fennel and onion with a pinch of salt for about 10 minutes, until softened.
Add the garlic and red pepper flakes to the pan and cook for another 2 minutes.
Stir in the diced tomatoes and bring to a simmer. Let it cook for about 15 minutes, until the sauce thickens.
Mix in the squid rings and capers, and reduce the heat to low. Simmer while you cook the pasta.
Boil the spaghetti in salted water according to package instructions until al dente. Drain, reserving a cup of pasta water.
Add the spaghetti to the sauce along with the sliced olives, lemon zest, and half of the lemon juice. Toss everything together, adding pasta water if needed to loosen the sauce.
Remove from heat, stir in the fresh basil, and divide the pasta among plates.
Sprinkle with grated Parmesan cheese, a bit more lemon juice, and serve immediately.

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