Spaghetti with marinara sauce
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Time to make:
$6.50 per serve
(at time of publication)
Full ingredients list:
1 medium onion, finely chopped
2 garlic cloves, crushed
1/2–1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
400g can no-added-salt chopped tomatoes
1 1/2 cups reduced-salt chicken stock
300g wholegrain spaghetti
400g marinara seafood mix
1/3 cup chopped fresh flat-leaf parsley leaves
juice of 1 lemon, plus extra lemon wedges, to serve
4 cups baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Then sauté onion and garlic for 2–3 minutes, or until they are softened. Add the paprika, chilli flakes, tomatoes, stock and 1/2 cup of water. Bring the mixture to the boil, then simmer for about 5 minutes.
Step 2Meanwhile, cook the spaghetti in a large saucepan of boiling water according to the packet’s instructions, or until spaghetti has become al dente. Then drain and return pasta to the pan.
Step 3Add seafood mix to tomato sauce and cook for 4–5 minutes, or until cooked through. Add parsley and about half of the lemon juice. Then season with cracked black pepper.
Step 4Dress the salad leaves with 1 tablespoon of olive oil and the remaining lemon juice. Serve the spaghetti with salad and lemon wedges.
About this recipe
First published: August 2017