Spaghetti marinara | |||||
Ingredients- 2 tbs olive oil, plus extra to toss - 1 onion, finely chopped - 3 garlic cloves, crushed - 1 cup (250ml) dry white wine - 3 tbs tomato paste - 2 x 410g cans crushed tomatoes - 500g spaghetti - 500g marinara mix* - 300g black mussels, washed, de-bearded - 2 tbs chopped flat-leaf parsley InstructionsHeat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened. Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well. Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil. Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open. Stir in parsley, then toss the sauce through the pasta and serve. Notes & tips * A mix of fresh seafood, from fish-mongers and good supermarkets. Serves 6 |
