- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, peeled and finely chopped
- 1 tsp crushed chillies
- 350 g tub of Italian tomato and basil sauce
- 400 g tin of cherry tomatoes
- 350 g tagliatelle
- 2 x 235g packs of seafood selection
- Basil leaves, to serve
Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and crushed chillies. Cook for a few minutes then add the tomato sauce and cherry tomatoes. Heat through.
Meanwhile, cook the tagliatelle according to pack instructions. Drain.
Add the seafood selection to the tomato sauce to heat through then toss with the cooked pasta until coated.
Divide among bowls and serve garnished with a few fresh basil leaves.
Cook's tip: for a decadent touch, add a dash of cream to the sauce and heat through before adding the seafood.