Recipe

Pappardelle marinara

If you can't get a pre-made marinara mix, your fishmonger will happily make one up for you including all of your favourite seafood. There are no real rules, but select seafood that will hold its shape well, and be careful not to overcook it.

  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Pappardelle marinara
  • 1 tablespoon olive oil
  • 1 small_piece brown onion (80g), chopped finely
  • 2 tablespoon tomato paste
  • 1/2 cup (125ml) dry white wine
  • 800 gram marinara mix
  • pinch saffron threads
  • 500 gram pappardelle
  • 1/3 cup (80ml) olive oil
  • 1 medium_piece brown onion (150g), chopped finely
  • 3 clove garlic, crushed
  • 1/4 cup loosely packed fresh basil leaves
  • 1 teaspoon sea salt
  • 2 tablespoon tomato paste
  • 1.5 kilogram ripe tomatoes, chopped coarsely

Method

Pappardelle marinara
  • 1
    Make napoletana sauce.
  • 2
    Heat oil in large saucepan; cook onion, stirring, until soft. Add paste; cook, stirring, 1 minute. Add wine; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes.
  • 3
    Add napoletana sauce, marinara mix and saffron; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until seafood is cooked through.
  • 4
    Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
  • 5
    Add pasta to sauce; toss to combine. Serve with shaved parmesan cheese, if you like.

Notes

NAPOLETANA SAUCE Heat half of the oil in large saucepan; cook onion, garlic, basil and salt, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Add tomato; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, 45 minutes or until thickened. Stir in remaining oil; simmer, uncovered, 5 minutes.

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