Thursday, February 25, 2010

Spaghetti Marinara

We have just endured what I would say was a very busy fortnight which meant a few things just didn't get done and this, sadly, was one of them. I was very shocked to be reminded by the date of my last entry just how long it had been. However, I do have to say that not only were we busy but there were several nights that takeaway was the option such a BBQ Chicken and pre-made salad for the Twilight Sports Picnic, hot dogs at the Football Club Registration night for the kids, lunch out on Sunday, etc. that needless to say our menu plan didn't get followed all that well and I actually started to miss the kitchen. And here we are past mid week already.....

BUT last night we cooked and ate in... sitting at the table as a family is a favourite thing of mine. Something quick and simple we had Spaghetti Marinara. This is actually also the first time I have cooked this for the family and as usual made a few changes to an authentic style Marinara to suit us as we are quite fussy "fish" eaters believe it or not - so no mussels or baby octopus for us!! You could probably add them if you wish.

Overall a tasty dish and one that I will cook again. It was enjoyed by the family, but like I said we are a "fussy fish" family.

Spaghetti Marinara

Serves: 4
Points per serve: 6.5

375 grams spaghetti or pasta of your choice
cooking spray
1 onion, chopped
2 cloves garlic, crushed
1/2 cup red wine
2 tablespoons tomato paste
2 x 425g cans diced tomatoes
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
freshly ground black pepper
1/2 cup water
125 grams calamari tubes, sliced
200 grams boneless white fish fillets, cubed
200 grams raw prawns, shelled and deveined
200 grams scallops, roe removed

Bring a large saucepan of salted water to the boil and cook spaghetti according to packet direction until al dente. Drain and set aside keeping warm.

Heat a large frying pan that has been coated with cooking spray over low heat, add onions and garlic and cook for 2 - 3 minutes. Increase the heat to medium and add wine, tomato paste and tomatoes. Simmer for 5 - 10 minutes, stirring occasionally or until the sauce reduces and thickens slightly. Add the herbs and season to taste with salt and pepper. Keep warm.

Spray another large frying pan with cooking spray and saute the calamari, fish, prawns and scallops in batches, for 1 - 2 minutes or until cooked.

Meanwhile reheat the tomato sauce mixture and add water, stirring well.

Add cooked seafood to the warmed tomato sauce mixture and stir gently.

Place cooked spaghetti in a serving dish and top with marinara sauce mixture or if you wish toss sauce through cooked pasta and serve.

(click here for a printable version of this recipe)

1 comment:

Chef E said...

Oh, this is one of my weaknesses and I bought the ingredients for a splurge on Sunday...making chili too!