My entire family loves seafood but the work involved can be rather annoying. That’s why ready marinara mix which is sold at most supermarkets and delis can be considered as an easy favourite when it comes to pairings with pasta. The variety is good (ours usually consists of salmon, basa, calamari, prawns and mussels) and on special, it costs less than $10 a kilo, which feeds the four of us. It doesn’t always have to be a tomato-based sauce when it comes to marinara so we decided to make it cream-based this time. The good thing is
lazy quick solutions are at hand if you can find bottled carbonara sauce!
Basically, you can have this with any type of pasta, and I used spaghetti. If you’d like to make this even quicker, you can boil up a batch of angel hair, which cooks faster on the stove. This tastes exactly like its name: a big comforting bowl of pasta and seafood chowder, made even better with the addition of bacon. I think most pre-made carbonara sauces already have bacon and onions included, so I’m making it optional to fry up some more. For those who don’t eat bacon, you can buy bottled Alfredo sauce instead or a creamy tomato variant. It really is up to you what you feel like putting in it. I suppose that’s what makes pasta such a beautifully versatile dish.
Quick, easy, delish. Wouldn’t have it any other way!
Seafood Chowder Pasta
- 1 kg of marinara mix
- 500 g pasta of your choice
- 2 x 565 g bottled Carbonara sauce
- 4 cloves garlic, minced
- 3 pieces of shortcut bacon, sliced into long strips (optional)
- 1 onion, sliced (optional)
- 2 tbsp butter
- 2 tbsp olive oil
- to serve: fresh parsley, grated Parmesan cheese
Boil the pasta in a pot of salted water until al dente. Drain and blanch in cold water.
While pasta is cooking, heat the butter and olive oil in a pot.
Optional step: If using bacon and onion, add onion to the pot and fry until translucent before throwing in the bacon strips. Fry until both are lightly golden.
Add in garlic and fry until lightly golden before throwing in the marinara mix. Fry until the seafood is almost cooked through.
Add the pasta sauce into the pot. Pour 2 tablespoons of hot water into the jar, cover, and shake before adding the contents into the pot.
When the sauce starts boiling, turn off the heat.
Divide the pasta into individual bowls and pour on the sauce and seafood (mmm, calamari!).
Top with fresh parsley and Parmesan, and serve immediately.