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.
- 20 mins cooking
- Serves 2
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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
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1Cook pasta in large saucepan of boiling water until tender; drain.
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2Meanwhile, cook marinara mix in heated large frying pan, stirring, for 2 minutes; remove from pan.
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3Add 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.
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4Serve pasta topped with marinara sauce.
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