This is an easy store cupboard and freezer supper.
We keep a frozen seafood mix in our freezer for dishes like this. Will serve 3
to 4 people. Add a little more spaghetti if you like.
1 small onion, finely chopped - 1 t
olive oil - 1 clove of garlic, crushed - 50 ml dry white wine - 350 ml tomato
passata - 400 g defrosted frozen seafood mix - 200ml fish stock - 1 t fresh
thyme leaves - 1/2 t oregano, chopped fine - salt and freshly ground black
pepper - 200g spaghetti - garnish: 2 t chopped parsley.
Put a pot of well salted water on to boil. Fry the
onion gently in the oil in a large deep saucepan and, when softened, add the
garlic and fry for a minute. Put in the white wine and reduce it down to half. Add
the tomato passata and the fish stock and the herbs. Simmer the sauce gently
for 5 to 10 minutes to thicken and then taste and add seasoning. Leave to
simmer while you cook the spaghetti. When the water comes to the boil, add the
spaghetti. Cook for 8 minutes, until just before it has finished cooking. While the
spaghetti is cooking, add the marinara mix to the sauce and let it cook
through. When the spaghetti is ready, using tongs, drain it and add it to the
sauce; stir and cook together for 2 to 3 minutes to allow the sauce to coat the
spaghetti and finish cooking it. Serve sprinkled with the parsley
© John & Lynne Ford, Adamastor & Bacchus 2017
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