Spaghetti Marinara
Spaghetti Marinara
Let the seafood shine in this simple spaghetti marinara. Try to buy local sustainable seafood at your local fishmonger/market wherever possible. I love adding a chili kick in my marinara mix with the addition of some chili flakes or paste.
Servings
0
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil, plus extra to toss
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 x 400g tin chopped tomatoes
- Pinch salt & ground black pepper
- 1⁄2 tsp chilli flakes (optional)
- 1⁄2 cup dry white wine
- 750g good-quality marinara mix
- 300g mussels, scrubbed, debearded
- 500g dried spaghetti
- Parsley, to serve
Method
- Heat oil in a large frying pan over medium heat. Add onion and cook for a few mins until soft, then add the garlic and cook for 1 min until fragrant.
- Add the tomatoes, chilli flakes and wine and bring to a simmer, then reduce the heat to low and cook for 20 mins until the sauce has slightly reduced.
- Add the marinara mix and mussels to the sauce. Cover and simmer for 5 mins until the seafood is cooked.
- Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions until al dente. Drain, then return to the pan and toss in a little olive oil.
- Serve sauce over pasta and finish with parsley.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
