Imagine a plate of perfectly cooked spaghetti, bathed in a fiery tomato sauce, and generously studded with succulent seafood that promises to transport you straight to the Italian coastline. This Spicy Tomato Seafood Pasta is not just a meal—it's a culinary adventure that combines the bold flavors of the Mediterranean with a kick of heat that will leave you craving more. Whether you're a seafood lover, a pasta enthusiast, or simply someone who enjoys a quick and impressive dinner, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 1 can (14 oz) diced tomatoes
- 1/2 lb mixed seafood (shrimp, mussels, calamari)
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz spaghetti, 1 can (14 oz) diced tomatoes, 1/2 lb mixed seafood (shrimp, mussels, calamari), 2 cloves garlic (minced), 1 teaspoon red pepper flakes, olive oil, salt, and pepper.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This helps flavor the pasta.
- Once the water is boiling, add the spaghetti. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil to the pan, enough to coat the bottom.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
- Sprinkle in the red pepper flakes and stir for an additional 30 seconds to release their flavor.
- Next, add the can of diced tomatoes (with their juices) to the skillet. Stir well to combine with the garlic and red pepper flakes. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
- Once the sauce has simmered, gently add the mixed seafood to the skillet. Stir to combine and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque. Season with salt and pepper to taste.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the spaghetti.
- Add the drained spaghetti directly into the skillet with the seafood and tomato sauce. Toss everything together, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta.
- Cook for an additional 1-2 minutes, allowing the pasta to absorb some of the sauce. Taste and adjust seasoning if necessary.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve immediately, garnished with fresh herbs if desired.
Tips
- Choose Fresh Seafood: For the best flavor, select fresh, high-quality mixed seafood. If possible, get seafood from a local fishmonger on the day you're cooking.
- Don't Overcook the Seafood: Seafood cooks quickly. Watch carefully and remove from heat as soon as it turns opaque to prevent rubbery texture.
- Salt Your Pasta Water: A well-salted pasta water is crucial for adding flavor to your dish. It should taste like the sea.
- Reserve Pasta Water: Always save some pasta water before draining. Its starchy nature helps create a silkier sauce and helps ingredients stick together.
- Control the Spice: Adjust red pepper flakes to your heat tolerance. Start with less—you can always add more.
- Serve Immediately: This dish is best enjoyed hot and fresh, straight from the skillet to the plate.
- Optional Garnish: Consider topping with fresh parsley, basil, or a sprinkle of grated Parmesan for extra flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 120mg
