Spaghetti Marinara

Once everything was chopped, it went into a frypan and just cooked. I barely had to do anything other than chop, stir and make sure it didn’t burn (semi-successful at this). It smelt amazing. I added extra herbs to my dish, I have a dried Italian mix that I love adding to pasta, and I added some cracked pepper to the sauce while it cooked.

Ingredients for 4 serves:

• 600g Marinara Mix
• 1 packet pasta (we used linguine orignally)
• 1 can crushed tomatoes
• garlic
• 1 tbsp tomato paste
• 1 onion chopped up (prepare the tissues!)
• 1 tbsp cornflour
• season with mixed herbs and pepper
• optional: 1 red chilli finely chopped
• serve with: parsley and parmesan cheese

Method:

1. Cook the pasta according to instructions
2. In a non-stick frypan cook the onion and garlic. Then add the marinara mix and cook for about 5 minutes
3. Add in the can of crushed tomatoes, plus tomato paste and seasonings. Cook on a high heat until the marinara mix is fully cooked through, or until the sauce has thickened. To thicken the sauce more effectively, mix the cornflour in a cup of cold water until the cornflour is dissolved, then stir it through the sauce.
4. Serve whilst hot with some parmesan cheese and parsley to garnish.
5. Optional: you might want to make some garlic bread to go with it!