Seafood pasta with a tomato, saffron and chilli sauce

Get your week off to a good start with this deliciously rich and creamy pasta.
recipe, seafood, pasta
Image by:
Recipe from: 14 August 2015
Preparation time: 20 min
Cooking time: 25 min


  • 2
    cans plum tomatoes
  • 45
    olive oil, plus extra for brushing
  • 2
    garlic, crushed
  • 2
  • 2-3
    fresh chillies, seeded and chopped
  • 30
    fresh basil leaves, chopped (or 5ml dried), plus extra to serve
  • large pinch of saffron
  • 50
    fresh rocket leaves, torn
  • 80
    dry white wine
  • 50
  • 300
    fresh line fish, cut into steaks or bite-sized cubes
  • 300
    prawns, cleaned and peeled with tails left on
  • 400
    angel hair pasta or spaghetti
  • shaved Parmesan cheese, to serve
Servings: Change Serving


Blend the tomatoes in a food processor until smooth.

Pour into a saucepan and add the olive oil, garlic, sugar, chillies and basil. Bring to the boil then lower the heat and simmer, uncovered, for 20 minutes, until reduced.

Add the saffron, rocket, wine and cream and season with salt and freshly ground black pepper. Cover and remove from the heat.

Warm a griddle pan over high heat. Brush the fish and prawns with olive oil. Once the pan is hot, add the fish pieces and grill for a few minutes on each side until just cooked. Remove from the pan and set aside. Grill the prawns until they turn opaque, one to two minutes a side.

Cook the pasta in a large saucepan of salted boiling water until al dente. Add the seafood to the sauce. Reheat for one to two minutes until hot. Stir in the cooked pasta. Toss well. Serve with Parmesan, lemon wedges and basil.

Text and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Read more on: recipe  |  pasta  |  seafood

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.