Name: Pappardelle marinara
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small_piece brown onion (80g), chopped finely; 2 tablespoon tomato paste; 1/2 cup (125ml) dry white wine; 800 gram marinara mix; pinch saffron threads; 500 gram pappardelle; 1/3 cup (80ml) olive oil; 1 medium_piece brown onion (150g), chopped finely; 3 clove garlic, crushed; 1/4 cup loosely packed fresh basil leaves; 1 teaspoon sea salt; 2 tablespoon tomato paste; 1.5 kilogram ripe tomatoes, chopped coarsely

Pappardelle marinara

If you can't get a pre-made marinara mix, your fishmonger will happily make one up for you including all of your favourite seafood. There are no real rules, but select seafood that will hold its shape well, and be careful not to overcook it.

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Serves 6

Cook

1H 45M

Ingredients

1 tablespoon olive oil

1 small_piece brown onion (80g), chopped finely

2 tablespoon tomato paste

1/2 cup (125ml) dry white wine

800 gram marinara mix

pinch saffron threads

500 gram pappardelle

1/3 cup (80ml) olive oil

1 medium_piece brown onion (150g), chopped finely

3 clove garlic, crushed

1/4 cup loosely packed fresh basil leaves

1 teaspoon sea salt

2 tablespoon tomato paste

1.5 kilogram ripe tomatoes, chopped coarsely

Method

1.Make napoletana sauce.

2.Heat oil in large saucepan; cook onion, stirring, until soft. Add paste; cook, stirring, 1 minute. Add wine; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes.

3.Add napoletana sauce, marinara mix and saffron; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until seafood is cooked through.

4.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.

5.Add pasta to sauce; toss to combine. Serve with shaved parmesan cheese, if you like.

NAPOLETANA SAUCE Heat half of the oil in large saucepan; cook onion, garlic, basil and salt, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Add tomato; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, 45 minutes or until thickened. Stir in remaining oil; simmer, uncovered, 5 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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