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Photo of Pasta marinara by WW

Pasta marinara

Total Time
20 min
10 min
10 min
Keep marinara mix in your freezer to make a quick stand-by meal.


Dry pasta

200 g, (spaghetti)

Olive oil

1 tbs

Brown onion

1 medium, chopped


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


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


  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.


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.