Linguine Marinara

By Claire Brookman

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Create classic seafood pasta by adding marinara mix to classic Napoletana sauce.

All you have to do is throw all your ingredients of Linguine Marinara

  1. 1 tablespoon olive oil
  2. 1 medium brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 tablespoons tomato paste
  5. 1/2 cup white wine
  6. 2 x 400g cans diced tomatoes
  7. 1 teaspoon caster sugar
  8. 600g marinara mix
  9. 1 tablespoon finely chopped fresh oregano
  10. 2 tablespoons finely chopped fresh basil leaves
  11. 375g linguine

The instruction how to make Linguine Marinara

  1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add tomato, white wine and sugar.
  3. Bring to the boil. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce has slightly thickened. Add marinara mix, oregano and basil. Season with salt and pepper. Increase heat to medium. Cook for 5 to 6 minutes or until seafood is cooked through.
  4. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Serve sauce tossed through pasta.

Nutritions of Linguine Marinara

fatContent: 658.206 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 81 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 53 grams protein
sodiumContent: 158 milligrams cholesterol

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