Recipe

Linguine marinara

For such a classy dish, this is a really simple and quick recipe. There's only one thing to be careful of; don't overcook the seafood or it will be tough and leathery.

May 31, 2011 2:00pm
  • 20 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

Linguine marinara
  • 150 gram (4½ ounces) linguine pasta
  • 400 gram (12½ ounces) marinara mix
  • 1 brown onion (80g), chopped finely
  • 2 clove garlic, crushed
  • 1 fresh small red thai (serrano) chilli, chopped finely
  • 410 gram (13 ounces) canned diced tomatoes
  • 1/4 cup (60ml) water
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Method

Linguine marinara
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain.
  • 2
    Meanwhile, cook marinara mix in heated large frying pan, stirring, for 2 minutes; remove from pan.
  • 3
    Add onion, garlic and chilli to same heated, lightly oiled pan; cook, stirring, about 5 minutes or until onion softens. Add undrained tomatoes and the water; cook, stirring, 5 minutes. Return seafood to pan; cook, stirring occasionally, about 2 minutes or until heated through. Stir in parsley.
  • 4
    Serve pasta topped with marinara sauce.

The Latest from Food To Love