Linguini Marinara

BY HOLLY RICHARDSON

Serves 2 (generous portions)

The key to this dish is to have everything prepared first. Once you start cooking, it’s a quick meal to come together!

• 200gm Linguini
• 500gm Wildcatch Marinara pack - seasoned well with salt and pepper
• 1 Brown Onion - finely diced
• 2 cloves of Garlic - crushed
• 1/2 red Chilli - finely chopped
• 2 ripe Tomatoes - finely diced
• 1/2 cup White Wine
• 1/2 Lemon - zest only
• 2 teaspoons cold Butter
• 1/2 bunch Parsley - roughly chopped

**Note: The chilli will add depth to your sauce without a huge kick. If you’re after some heat, add the whole thing!

Step 1

Cook pasta in a large saucepan of boiling, salted water until al dente. Drain.

Step 2

Meanwhile, heat a large frying pan then add a splash of vegetable oil and the seasoned marinara mix. Cook for 3-4 minutes or until the pieces are browned well, then remove from the pan and set aside.

Step 3

In the same pan, (add a little more oil if needed) add diced onion and cook for a few minutes until soft. Then add the garlic, chilli and tomatoes.

Step 4

Deglaze with white wine and add the lemon zest and cold butter. Stir well. The butter will thicken the sauce slightly and enrich the flavour.

Step 5

Add the browned marinara mix back to the pan to heat through for 1-2 minutes.

Step 6

Combine the cooked pasta with your sauce and parsley, and divide into bowls. Dress each bowl with a drizzle of olive oil then serve!

Variation

Reserve 1/2 cup of pasta water and add it, along with 1 cup of tomato passata at the end of step 4.
Simmer on a medium heat until the sauce has reduced, then continue with step 5.