Marinara Sauce (+ Squid Ink Pasta)
A Port Phillip Bay version of a Marinara Sauce (+ prawns from Coles).
Real seafood marinara, none of this frozen caca.
We’re using home made squid ink pasta, check out how we did it below.
Marinara Sauce from scratch.
Ingredients
- 1 onion
- Pinch of salt
- Pinch of pepper
- Tablespoon of Basil
- Tablespoon of Oregano
- 3 garlic cloves
- 1 can diced tomato
- 1 jar passata
- 1 kg mussels
- 4 medium squid
- 500g whole prawns.
- Half teaspoon Vegeta
- Teaspoon sugar
- 1/2 cup of Parmesan
- Dash of cream
Directions
- Dice 1 onion and cook over medium heat until translucent, approx 15 mins.
- Season with salt and pepper, add Basil and Oregano.
- Add garlic and lightly cook until fragrant, approx 1 min.
- Add 1 can of diced tomatoes and allow to reduce reduce for 5 mins.
- Add Passata and simmer on low for 20 mins.
- Season with Vegeta, salt, pepper and add sugar.
- Clean and add mussels and allow to simmer for another 10 mins.
- Remove mussels and remove meat from shell, save two for garnishing each plate.
- Cut calamari into rings and peel and devein prawns.
- Add calamari and allow to cook for in sauce for the last 5 minutes.
- Stir in 1/2 a cup of parmesan.
- Add prawns in the last 30 seconds to prevent overcooking.
- Add mussel meat.
- Before removing off heat, stir in a dash of cream.
- Mix pasta through and serve.
Pair it with squid ink pasta 🤤
This sauce goes deliciously with the squid ink pasta, check it out below.
