rpm2604

Abstract

  Serves 6

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 or fettucini
• 500g marinara mix or any other seafood
• 2 tbs chopped flat-leaf parsley
• If fresh hebs are available it is nice to add a handful of chopped herbs

Method

1. Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
2. 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.
3. Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
4. Add marinara mix  to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, Stir in parsley, then toss the sauce through the pasta and serve.