One pot spaghetti marinara

pescatarian | prep + cook time 25 minutes | serves 4
This dish is so simple, requiring very little preparation. For a vegetarian option, instead of the marinara mix try adding some char-grilled aubergine or marinated antipasto vegetables and fresh rocket at the end of step two.
1 tbsp olive oil
1 medium onion (150g), finely chopped
2 garlic cloves, crushed
1 fresh long red chilli, finely chopped
400g can chopped tomatoes
1 ⁄ 3 cup (7g) coarsely chopped fresh basil
1 litre (4 cups) water
500g spaghetti
500g marinara (seafood) mix (see tip )
salt and freshly ground black pepper
2 tbsp olive oil, extra
1 ⁄ 3 cup (7g) small fresh basil leaves
1 Heat the olive oil in a large saucepan; cook the onion, garlic, and chilli, stirring,until the onion softens. Add the tomatoes and chopped basil; cook, stirring, for 1 minute.
2 Add the water to the pan; bring to the boil. Add the pasta; once the pasta begins to soften, gently stir it into the tomato mixture. Boil, stirring, for 5 minutes. Add the marinara mix; boil, stirring, for 5 minutes or until the pasta is tender and the seafood is just cooked. Season with salt and pepper to taste.
3 Serve the bowls of pasta drizzled with the extra olive oil and sprinkled with basil leaves.
tip
This recipe is quite versatile – you could easily change this basic sauce recipe to suit your tastes and needs. You could use the same amount of shelled uncooked prawns, or shredded barbecued chicken, instead of the marinara (seafood) mix.