9 - 11
PersonalPoints™ per serving
Cooking al dente: Use large pot to reduce pasta sticking, add a little salt for flavour, stir well to prevent sticking, do not add oil. Ready when firm to bite.
300 g, spaghetti
1 medium, chopped
1 clove(s), minced
Sweet white wine
⅓ cup(s), (80ml)
Seafood marinara mix
Fresh flat-leaf parsley
1 tbs, roughly chopped
- Cook pasta in large saucepan of boiling water following packet instructions until just tender. Drain and return to pan.
- Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3–5 minutes or until softened. Add the wine and bring to the boil. Boil for 1 minute or until reduced by half.
- Add tomato paste and passata. Bring to the boil. Reduce heat and simmer for 2 minutes. Add marinara mix. Cook, stirring occasionally, for 5 minutes or until just cooked through.
- Add seafood mixture and parsley to hot pasta.