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Photo of Pasta marinara by WW

Pasta marinara

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Keep marinara mix in your freezer to make a quick stand-by meal.

Ingredients

Dry pasta

200 g, (spaghetti)

Olive oil

1 tbs

Brown onion

1 medium, chopped

Garlic

2 clove(s), crushed

Sweet-style white wine

½ cup(s)

Tomato passata

2 cup(s), (500ml)

Caster sugar

2 tsp

Seafood marinara mix

500 g

Rocket

60 g

Asparagus, cooked without added fat

12 individual

Fresh flat-leaf parsley

2 tbs, finely chopped

Balsamic vinegar

2 tsp

Shaved parmesan cheese

1 tbs

Instructions

  1. Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender.
  2. Meanwhile, heat the oil in a large deep frying pan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the white wine and cook for 2 minutes. Stir in the passata and sugar, and bring to the boil.
  3. Add the marinara mix and return to a simmer. Cover, reduce heat slightly, and cook for 3-4 minutes or until seafood changes colour. Season with salt and pepper. Drain the pasta. Divide pasta and marinara mix between plates.

Notes

SERVING SUGGESTION: 60g baby rocket leaves and 2 bunches of asparagus, blanched. Drizzle with balsamic vinegar and sprinkle with 40g shaved parmesan cheese and fresh flat-leaf parsley leaves. TIP: The sugar in the sauce helps to balance the acidity of the tomato.

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