Thursday, November 12, 2009

I cooked: Spaghetti Marinara

A classic dish full of flavour.

Spaghetti Marinara
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 1-2 persons

1 tsbp extra virgin olive oil
1 onion, diced
2 clove garlic, chopped
1/2 tomato, chopped
1/4 carrot, diced
2 tbsp tomato puree
1/2 cup of water
1 tsp sugar
freshly ground salt and pepper
Parsley and basil (if available)
10 - 12 raw king prawns, shelled
150g spaghetti

1. Heat the oil in a saucepan and add the garlic, onions, tomato and carrots. Cook over a low heat, for 1-2 minutes.
2. Add the tomato puree and sugar. Add the water.
3. Cover the pan and let it simmer over low heat for 15 - 20 minutes.
4. Meanwhile, in a separate pan, cook the spaghetti according to the instructions on the pack. When the pasta is cooked 'al dente', drain. You may drizzle some olive oil on the spaghetti to avoid them from sticking together.
5. Add the prawns and cook on medium heat for 2 minutes.
6. Season with salt and pepper.
7. Add spaghetti to the pan and toss with the prawn marinara sauce.
8. Serve immediately.

If you have any leftover sauce, you can try soaking some bread in the sauce and eating it. Very yummy!

Spaghetti Marinara

Note: I have used king prawns for my recipe, but you can substitute with mussels, scallops, or squid rings. Or even a combination of seafood.

Shrimp Sauce with Spaghetti

1 comment:

  1. Leftover souce + bread = Yummy.
    Never waste food, good idea.


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