Marinara pasta with napoletana sauce

Marinara pasta with napoletana sauce

Dinner Like A Boss
4 people
10 mins
Cooking time
15 mins
Benito Martin

It’s important to encourage your family to eat fish. Here, mixed seafood is combined with a rich tomato sauce and served over pasta. The tomato sauce ensures the seafood flavour isn’t overwhelming, so it should appeal to kids. You can use either a good-quality marinara mix (a mix of prepared fish and seafood) from your fishmonger or supermarket, or the equivalent amount of your family’s favourite fish or seafood.


Quantity Ingredient
600-700g mixed seafood, see note
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed or finely chopped
125ml white wine, optional
800g tinned crushed or diced tomatoes
350g spaghetti
1 tablespoon chopped flat-leaf parsley, optional


  1. If you are using mussels still in their shells, complete this step; otherwise, move on to step 2. Scrub the mussels, then pull off the hairy beards. Put 125 ml of water in a large deep frying pan over a high heat and bring it to the boil. Add the mussels, pop the lid on and cook for 2–3 minutes, or until the shells open. Remove the mussels from the cooking liquid and carefully remove each mussel from its shell. (Discard any unopened mussels.) Reserve the cooking liquid.
  2. Bring a large saucepan of water to the boil for the spaghetti. Heat the oil in a deep frying pan over a medium heat and cook the onion and garlic for 5 minutes. Add the white wine (if using), bring to the boil, then boil for 1 minute. Add the tomato, season with salt and pepper and bring to a simmer. Simmer, uncovered, for 10 minutes. Cook the spaghetti according to the packet instructions.
  3. Meanwhile, if you are using your own seafood mix, cut the fish fillets into 2 cm pieces. Cut any prawns in half, or leave them whole if preferred. Cut squid tubes into 1 cm rings.
  4. If you are using a marinara mix, add it to the sauce now and cook for 2–3 minutes, or until all the fish is just cooked through. If you are using your own mix, add the fish and prawns to the sauce and simmer for 2 minutes. Add any squid rings and simmer for a further 2 minutes. Stir in mussels just to heat them through.
  5. If a stronger seafood flavour is liked, add the reserved mussel cooking liquid to the sauce (if available). Just before serving, stir in the parsley (if using), or scatter it over, and serve the sauce over the spaghetti.


  • To create your own seafood mix, use 400 g skinless white fish (such as ling, flathead or cod), 8 raw, peeled, deveined prawns (shrimp), 8 black mussels and 2 squid tubes (or adapt to your family’s taste). Salmon is also a great addition.
Family food
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