PASTA MARINARA 

INGREDIENTS

• 30g butter

• 1 onion, chopped

• 1 clove garlic, crushed

• 410g can tomatoes

• 2 tablespoons tomato paste

• 1 cup water

• 1 small chicken stock cube, crumbled

• 375g paglia e fieno pasta

• 500g marinara mix

• 2 tablespoons chopped fresh parsley

• 1/4 cup grated fresh parmesan cheese 

PASTA MARINARA METHOD:

Melt butter in a pan, add onion and garlic cook, stirring, until onion is soft. Add undrained crushed tomatoes, paste, water, and stock cube. 

Bring to boil, simmer, uncovered, for about 10 minutes or until sauce is thickened. Boil the pasta until just tender, uncovered, in a large pot of boiling water; drained marinara mix to the sauce, simmer, uncovered, until seafood is tender. 

Remove from heat, stir in parsley and cheese. Serve sauce over pasta.

 Serves 4.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: QUICK SEAFOOD SHELLS