Adam Liaw's tomato spaghetti marinara
Updated ,first published
If you have a fishmonger you can trust, a top-quality marinara mix is nothing to turn your nose up at. Rather than fish that's a bit old or difficult to sell, you will often get excellent fresh seafood at a bargain price.
Ingredients
500g dried spaghetti
½ cup olive oil
½ onion, finely diced
2 cloves garlic, minced
2 cups mixed cherry tomatoes, halved
¼ cup white wine
500g good-quality marinara mix
a dash of fish sauce (optional)
¼ cup finely shredded parsley
Method
1. Bring a large pot of salted water to the boil for the pasta.
2. Place a very large frypan over medium heat and add the oil and onion. Cook for about 5 minutes, then add the garlic and cook for a further 2 minutes. (At this point you can add the pasta to the water, as it will take about 10 minutes to cook.) Add the tomatoes and cook for about 5 minutes, then add the white wine, marinara mix, and fish sauce (if using). Bring to a simmer and simmer for about 5 minutes, until the seafood is nearly cooked through. Drain the pasta and transfer to the frying pan with a little of the pasta water. Toss to combine, then stir through the parsley and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
