Fresh Spaghetti Marinara Recipe
This is a speedy dish to whip up for visitors. If you are entertaining this weekend, or over the Easter break give it a go! The flavor will wow them.
Prior to starting to purchase our meat straight from a local farmer we have been periodically shopping at the Queen Victoria Market. We usually purchase as much meat and fish as we can fit in our freezer. One of the items I always buy is a marinara mix of fresh seafood from one of the fish shops at the entrance to the building. You can find the origin of the seafood by asking, or via the signage.
Prior to Cuddles (14 months) gracing us with his presence, I loved to make my own fresh pasta. Since then I find it very difficult to find blocks of time large enough to make it. It is on my never ending “to do” list….especially since we started skipping the supermarket.
Servings: 4 adults
Preparation time: 10 minutes
Cook time: approximately 20 minutes
- 4 garlic cloves finely chopped
- 1 tablespoon olive oil
- 2 tins of 400gm tinned tomatoes (or a bottle of home made tomato sauce)
- 1/3 cup fresh basil leaves
- 1/3 cup fresh parsley leaves
- 1 red chilli finely chopped (with or without seeds, depending on how hot you like it)
- finely chopped zest of 1 lemon
- dried spaghetti to serve 4 people
- 500 grams of fresh mixed seafood
- salt and pepper to season
- freshly shaved Parmesan cheese & crusty bread to serve
- Put a pot of water onto boil, large enough to cook the pasta
- Put the garlic into a pan with the olive oil and cook until the garlic aroma is evident
- Add the tinned tomatoes to the pan and simmer gently
- Add the chilli, lemon zest and herbs and stir
- Simmer gently for 10 minutes
- When the water in the pot is boiling add the pasta and cook as per the directions on the pack. At approximately 4 minutes prior to the pasta being ready go onto the next step
- Add the marinara mix and salt and pepper and stir
- The sauce is ready when the seafood becomes pink. It only takes a few minutes to cook
- Drain the spaghetti and serve with the seafood, topped with Parmesan
I serve this dish as it is, or if I am using it as an entertaining menu it is perfectly matched with a simple rocket and parmesan salad. I also serve it with fresh sour dough bread cooked on a griddle pan and brushed with olive oil and chopped garlic.
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