NZ Woman's Weekly

Seafood tomato spaghetti

  • Meal Type

  • Servings

  • Courses

    Quick lunch

This is quick and light, and the lemon adds a fresh zesty flavour.

Add your favourite combination of seafood, or keep a bag of seafood mix in the freezer for a no-fuss dinner. Serve with crusty bread for mopping up the juices.

  • 2 tbsp olive oil
  • 1 red onion, diced
  • 2 cloves garlic, finely sliced
  • 2 anchovies
  • 3 strips lemon peel
  • ½ cup white wine
  • 1 tbsp capers
  • ½ tsp dill tips
  • 6 large vine-ripened tomatoes, roughly chopped
  • 400g seafood (salmon, calamari, shrimps, mussels, crab etc)
  • 4 serves spaghetti
  • Fresh Italian parsley, to garnish

1 Heat the oil in a large frying pan. Add the onion, garlic and anchovies, and saute over a gentle heat for 4-5 minutes, until softened and fragrant.

2 Add the lemon, white wine, capers, dill and tomatoes and simmer for 10 minutes.

3 Add the seafood and cook gently for 4-5 minutes until both the fish and seafood are translucent and cooked.

4 Meanwhile, cook the pasta in boiling water according to packet directions and drain.

5 Serve the tomato seafood sauce over the hot pasta. Garnish with Italian parsley and a swirl of olive oil.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Marcus Lush cover

Subscribe to the magazine

Marcus Lush counts down to baby no. 2

In this week's issue of New Zealand Woman's Weekly magazine: Marcus Lush counts down to baby no. 2.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.