Spaghetti Marinara

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

40 min (COOK TIME: 40 min)

Easy

Ingredients

  • 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

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: Polpa


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