Created by Italian mariners aboard 16th century merchant ships, Marinara as we know it today was one of the first Italian dishes to harness the robust flavour of the recently discovered 'new-world' Spanish Tomato. A natural preservative, the Tomato's nutrient rich juice would prevent the blended ingredients from spoiling, invaluable on long ocean voyages.
A favourite of the Napolese coast, this vibrant seaside delicacy quickly spread throughout the Italian countryside, introducing the sun blessed fruit to the north and making way for a rasp of Italian classics. It would be another 200 years before the rest of Europe would embrace the versatility of the humble Tomato.
INGREDIENTS:
Italian Tomatoes (70%) (Cherry Tomatoes [5%]), Onion, Sunflower Oil, Water, Garlic, Sea Salt (1%), Herbs (Parsley [0.5%]) & Spices, Corn Starch, Sugar, Fish Sauce Powder, Food Acid (Citric), Herb & Spice Extracts.
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 449kj
Protein 1.4g
Fat, total 8.5g
- saturated 1.0g
Carbohydrate 6.4g
- sugars 3.5g
Sodium 403mg
Gluten 0g
What you’ll need:
350g dry Spaghetti, Linguine.
3 teaspoons of Olive Oil.
2 cloves Garlic.
300g Marinara Mix/Seafood of your choice.
Suggested Cooking Instructions:
1. Heat the olive oil in a medium to large frypan.
2. Squash garlic cloves and cook for 2 minutes before removing them.
3. Add seafood and cook on high heat until sealed.
4. Stir in Marinara sauce and simmer on low heat for 3-4 minutes, stirring occasionally until seafood is cooked through.
5. Add freshly cooked, al dente pasta to the sauce and sauté at maximum heat for 1 minute before serving.
Chef’s Suggestions:
Add a little white wine whilst sealing your seafood and allow it to evaporate before adding Marinara sauce.
