Name: Spaghetti marinara
Cook time: 26 min
Total time: 26 min
Yield: 4
Ingredients: 750 g seafood marinara mix; 4 cloves garlic, crushed; 2 tbsp olive oil; Salt and pepper, to taste; 1 onion, finely chopped; 5 anchovy fillets, chopped; ¼ tsp chilli flakes; 2 tbsp tomato paste; ¼ cup dry white wine; 2 x 400 g cans chopped tomatoes; 375 g spaghetti; ½ cup finely chopped fresh parsley; Shaved parmesan, to serve

Not only is this marinara a delicious dinner option – it’s fast to whip up!

Ingredients

750 g seafood marinara mix

4 cloves garlic, crushed

2 tbsp olive oil

Salt and pepper, to taste

1 onion, finely chopped

5 anchovy fillets, chopped

¼ tsp chilli flakes

2 tbsp tomato paste

¼ cup dry white wine

2 x 400 g cans chopped tomatoes

375 g spaghetti

½ cup finely chopped fresh parsley

Shaved parmesan, to serve

Method

1.Toss seafood with half the garlic and half the oil in a large bowl. Season with salt and pepper.

2.Heat a large frying pan over a high heat. Add seafood in two batches. Cook, stirring, for about 1 minute or until golden. Remove.

3.Add remaining oil and garlic, onion, anchovies and chilli to same pan. Cook, stirring for about 2 minutes, or until soft. Add tomato paste with wine. Cook, for about 2 minutes or until reduced by half. Add tomatoes. Bring to boil. Simmer, covered, for 5 minutes. Remove lid. Simmer for a further 5 minutes or until thickened.

4.Meanwhile, cook pasta in large saucepan of boiling, salted water until tender. Drain, reserving 2 tbsp cooking water. Cover pasta to keep warm.

5.Return seafood to pan. Simmer for about 2 minutes, or until heated through. Stir in pasta, reserved cooking water and parsley. Serve with parmesan.

Chantal Walsh