Spaghetti Marinara
Spaghetti Marinara
Try this delicious spaghetti recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 1 head of Garlic (roughly minced)
  • 4 Onions (sliced)
  • 4 Celery stalks (roughly chopped)
  • 4½ tablespoons dried Oregano
  • 2 tablespoons dried Basil
  • 2 tablespoons dried Rosemary
  • 5 dried Bay leaves
  • ¼ can Tomato paste
  • 4 cans of Whole peeled tomatoes (San Marzano-brand preferably)
  • 2 cans of Water (re-use tomato cans)
  • 3 teaspoons Salt
  • 3 teaspoons Pepper
  • 1 teaspoon Sugar
  • 2 tablespoons Olive oil
  • 4 Prawns (deshelled and deveined, tail left on)
  • 3 Mussels (on half shell)
  • 6 Calamari rings
  • 50 grams Cod fish (cut into thick squares)
  • 2 teaspoons Garlic (minced)
  • 200 grams Cooked spaghetti
  • 3 tablespoons Heavy cream
  • 2 sprigs Fresh basil leaves
  • 2 Lemon wedges
  1. In a tall pot, add garlic, onion, celery, 4 tablespoons of oregano, basil, rosemary, and bay leaves. Put the pot on medium heat and sweat the vegetables. Make sure they don’t scorch.
  2. Add tomato paste to the pot, then stir and cook for 1 to 2 minutes.
  3. Mash canned tomatoes to half-inch chunks, and add them to the pot.
  4. Add the water to the pot. Bring to a boil then immediately to a simmer. Leave to simmer for 30 minutes.
  5. Season with salt, pepper, and sugar. Set aside.
  6. In a pan, add some olive oil and put on medium heat until oil is shimmering. 
  7. Add prawns, mussels, calamari rings, and fish to the pan. Saute until outsides are cooked. Season with salt and pepper.
  8. Add minced garlic and 1 teaspoon of dried oregano to the pan. Saute until garlic is translucent.
  9. Add marinara sauce to the pan, and turn heat down to low. Cook until seafood is cooked through.
  10. Add cream until sauce turns pink.
  11. Add cooked pasta and toss well.
  12. Serve with seafood on top. Garnish with a whole basil leaf and lemon wedge lightly dipped in minced parsley.

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