Ingredients

• 500 g penne
• spray of canola or olive oil
• 400 g seafood marinara mix
• 2 tablespoons chopped fresh parsley
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon chopped chilli
• 825 g can crushed tomatoes
• freshly ground black pepper, to taste

Method

1. Start cooking the pasta in a large saucepan of boiling water.
2. Spray a nonstick frying pan or wok with oil and heat.
3. Cook the seafood in batches over medium-high heat until golden and tender.
4. Toss through the parsley, remove the cooked seafood from the pan and set aside.
5. Spray a clean nonstick frying pan or wok with oil and heat.
6. Cook the onion over medium heat for 3 minutes or until soft.
7. Add the garlic and chilli and cook, stirring, for 1 minute more.
8. Add tomatoes and bring to the boil.
9. Reduce heat slightly and simmer uncovered for 5 minutes.
10. Season with black pepper to taste.
11. When the pasta is al dente, drain and serve topped with the tomato sauce and the seafood.
12. Serve with salad.