seafood pasta with tomato sauce Tomato and seafood pasta sauce – mostly greek

There is something inherently comforting and sophisticated about a steaming bowl of seafood pasta. Whenever I am looking for a meal that feels like a special occasion but doesn't require hours of prep work, I always turn to the classic combination of fresh shellfish and a robust tomato sauce. It is the kind of dish that transports you straight to a seaside trattoria, where the air smells of salt and garlic. The secret to a truly great seafood pasta lies in the balance of acidity from the tomatoes and the natural sweetness of the seafood, all tied together with a hint of red pepper flakes for heat and fresh herbs for brightness. Whether you are hosting a dinner party or just treating yourself on a Tuesday night, these recipes are guaranteed to satisfy your cravings for authentic Mediterranean flavors.

Seafood Pasta in Tomato Sauce Served in a Small Outdoor Restaura Stock

This recipe is inspired by those rustic, sun-drenched meals enjoyed on outdoor patios overlooking the water. It uses a base of crushed tomatoes and white wine to create a light yet deeply flavorful broth that coats every strand of linguine. The variety of seafood used here ensures that every bite is a different experience, ranging from tender squid to succulent mussels. It is best served with a side of crusty bread to soak up every last drop of the delicious sauce.

Ingredients

• 12 oz Linguine or Spaghetti
• 1 lb mixed seafood (cleaned mussels, peeled shrimp, and calamari rings)
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 teaspoon red pepper flakes
• Salt and freshly cracked black pepper to taste
• 1/4 cup fresh Italian parsley, chopped
• Fresh lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve half a cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Pour in the white wine to deglaze the pan, letting it simmer for 2 minutes until reduced by half.
4. Add the crushed tomatoes to the skillet. Season with salt and pepper. Let the sauce simmer gently for about 10 minutes to allow the flavors to meld.
5. Add the mixed seafood to the sauce. Cover the skillet and cook for 5 to 7 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
6. Toss the cooked pasta into the skillet with the seafood and sauce. If the sauce is too thick, add a splash of the reserved pasta water.
7. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Seafood Pasta Tomato Image & Photo

For those who prefer a more concentrated and intense tomato flavor, this version focuses on a thick, savory red sauce infused with shallots and fresh basil. This recipe is slightly more gourmet, focusing on high-quality prawns and scallops that are seared quickly to lock in their juices before being tossed with a rich tomato reduction. It is a hearty, vibrant dish that looks as beautiful as it tastes, making it perfect for a romantic date night at home.

Ingredients

• 12 oz Fettuccine or thick Spaghetti
• 8 large jumbo prawns, deveined
• 1/2 lb sea scallops, patted dry
• 2 tablespoons unsalted butter
• 1 large shallot, finely diced
• 1 cup cherry tomatoes, halved
• 2 cups tomato purée (passata)
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (to balance acidity)
• A handful of fresh basil leaves, torn
• Grated Parmesan cheese (optional)

Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a large pan, melt 1 tablespoon of butter over medium-high heat. Sear the prawns and scallops for about 2 minutes per side until golden brown. Remove them from the pan and set aside on a plate.
3. In the same pan, add the remaining butter and the diced shallots. Sauté until the shallots are translucent.
4. Add the cherry tomatoes and cook for 3 minutes until they begin to soften and burst.
5. Stir in the tomato purée, dried oregano, and sugar. Lower the heat and let the sauce simmer for 8-10 minutes until it thickens slightly.
6. Return the seared prawns and scallops to the pan, stirring gently to coat them in the sauce.
7. Add the cooked pasta and the fresh basil to the pan. Toss everything together until the pasta is well-coated and the seafood is heated through.
8. Serve in warm bowls, topped with an extra sprig of basil or a sprinkle of Parmesan if desired.

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