Spaghetti marinara with chopped tomatoes

Spaghetti marinara with chopped tomatoes

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 Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 4 cloves garlic, crushed
  • 2 x 400 g cans Mutti Polpa
  • 1/2 cup dry white wine
  • 1 teaspoon dried chilli flakes
  • ground black pepper
  • 500 g spaghetti
  • 750 g Marinara mix
  • 300 g live mussels in shell, debearded and scrubbed
  • 1/2 cup coarsely chopped fresh parsley

Did you know?

Spaghetti Marinara is most commonly prepared with Italian San Marzano tomatoes.

A great alternative is our Healthy Spaghetti Bolognese!

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Spaghetti marinara with chopped tomatoes: Method

  1. 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. Add Polpa, wine, chilli flakes and pepper and stir to combine. Simmer 20 minutes or until thickened, stirring occasionally.
  2. While sauce is simmering, cook spaghetti as directed on packet.
  3. 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.

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Also made with: Chopped tomatoes

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