SPAGHETTI MARINARA


COOKBOOK: Mag recipe


Ive made spaghetti marinara before but this one was different!

Capers & olives gave it that extra mediterranean taste that was just perfect!

Homemade spaghetti does make a difference when cooking a pasta dish, so if you have the time, give it a go. You’ll never buy the packaged stuff again!

Hope you enjoy





RECIPE

Serves 4


1/4 cup of olive oil

1 cup of breadcrumbs

3 cloves of garlic, chopped

1/2 large onion, diced

3 shallots, sliced thinly

Salt & pepper

400g spaghetti

500g marinara mix, thawed and drained

1 cup sliced black olives

4 tomatoes, diced

1/2 cup fresh basil, chopped

Heat half of olive oil a pot, add garlic, onion, breadcrumbs, stir until crumbs are just cooked through. Add shallots and tomatoes. Season with salt & pepper. Add parsley & basil and mix well. Cook for a further 5mins. Remove from heat.

In a pan, heat the rest of the oil and add the marinara mix (drained). Allow to cook until cooked through and tender, approx 12-15mins.

Meanwhile in another pot, boil water for spaghetti. Add a dash of oil and a pinch of salt. When boiling, add spaghetti and cook as per package instructions . If homemade pasta, it will only take approx. 5-7mins. Cook until el dente. Drain.

Add spaghetti to tomato mixture, add capers and combine carefully. Add marinara mix and add some of the juices. The pasta will absorb all those flavours.

Allow it to stand for 5 mins before serving.






















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