I’m a huge fan of seafood, and pasta is a girls best friend, so combine the two and I’m surely in heaven! This dish is really low in fat and on the table in 15 minutes. Now I use defrosted seafood, which I know puritans may snort at, but for a busy evening, this meal ticks all the boxes. Oh and serve with a sneaky slice of my easy peasy garlic bread and a glass of white wine.
Serves 2, well
Dried spagetti pasta (1/4 packet)
1 clove of garlic finely chopped
Salt & Pepper
1 onion finely chopped
Half red chilli, deseeded and finely chopped
6 tomatoes, diced (or tinned tomatoes)
1 tsp of tomato puree
A splash of white wine
Chopped basil and parsley
Juice of half a lemon
1 tsp of cream cheese (I use Philadelphia Extra Light, but most folks with probably add full fat cream)
Put a large pan of salted water on the boil and cook the pasta according to the packet instructions
To another pan add the garlic, onion, and chilli and stir for 2 minutes
Add the tomatoes, puree and wine and leave to bubble for few minutes, add a slash of liquid from the pasta water also along with salt and pepper.
Turn down the heat to a simmer and add the defrosted seafood, stirring occasionally.
Add the lemon juice, and cream cheese
Add the herbs
Drain the pasta, and add to the sauce.
Divide into the bowls; serve with lemon wedges, and a sprig of flat leaf parsley, and garlic bread