Spaghetti Marinara Rouge

Spaghetti Marinara RougeIngredients

  • 1 kg Seafood Marinara mix
  • 2 cans whole peeled tomatoes
  • 300g tomato paste
  • ½ cup red wine or tomato juice from can
  • 3 tsp olive oil
  • 1 onion, finely chopped
  • 3 tsp crushed garlic
  • 2 tsp dried oregano
  • ½ cup fresh parsley, chopped
  • 500g spaghetti


Bring a pot of water to the boil, add a pinch of salt and the spaghetti, then leave to cook until al denté.
Heat the oil in a large pan.
Sauté the onion and garlic in the oil.
Add the tomatoes, tomato paste and red wine or tomato juice and stir to mix the tomato paste in.
Add the Seafood Marinara and the herbs, stir again and leave to simmer for 15 minutes, stirring often.
Drain the spaghetti and serve the Marinara sauce over the top.
Garnish with crumbled feta, parmesan or cheddar cheese if desired.

Serves 6

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