Spaghetti marinara with Polpa
Spaghetti Marinara is a classic, simple, and easy dish consisting of a rich tomato sauce and fresh flavors of the sea. Pair the Marinara sauce with al dente spaghetti and enjoy the elegance of this exquisite dish.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
2
tbsp
olive oil
-
1
brown onion, finely chopped
-
4
cloves
garlic, crushed
-
2
x 400 g tins of Mutti Polpa
-
1/2
cup
dry white wine
-
1
tsp
dried chilli flakes
-
Ground black pepper
-
500
g
spaghetti
-
750
g
Marinara mix
-
300
g
live mussels in their shells, debearded and scrubbed
-
1/2
cup
fresh parsley, coarsely chopped
Did you know? Spaghetti Marinara is most commonly prepared with Italian San Marzano tomatoes.
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Did you know? Spaghetti Marinara is most commonly prepared with Italian San Marzano tomatoes.
Spaghetti marinara with Polpa: Method
- Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally.
- Add garlic and cook, stirring for 2 minutes longer, then add Mutti Polpa, wine, chilli flakes and pepper and stir to combine. Simmer 20 minutes or until thickened, stirring occasionally.
- While sauce is simmering, cook spaghetti as directed on packet.
- Add Marinara mix and mussels to sauce. Cover and simmer 4 minutes or until seafood is cooked. Discard any unopened mussels.
- Add half the parsley and stir to combine. Serve sauce over pasta and top with remaining parsley.
