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
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