Spaghetti Marinara

Serves 3 to 4

375g – Weich’s Barossa Valley Egg Noodles – Traditional Spaghetti
1 Tbsp – Extra Virgin Olive Oil
1 clove – Garlic minced or finely chopped
2 fresh – Tomato, Bacon & Barley Soups
2 Tbsp – Tomato Paste
200g – Seafood Marinara Mix
6-8 – Basil leaves roughly chopped
Ample Freshly shaved Parmesan cheese
8 small – Basil leaves whole


  • Immerse Noodles in rapidly boiling water for 3 minutes, drain and set aside covered
  • In a large hot frypan fry the garlic with the Extra Virgin Olive Oil for 30 seconds
  • To the frypan add the soups and Tomato Paste and stir through
  • When mixture is boiling add Marinara mix and cook for 30 seconds minute
  • Add drained, pre-cooked Pasta and roughly chopped Basil, toss and serve
  • Top with Fresh Parmesan Cheese, remaining Basil
  • Accompany with your favourite Shiraz and a crusty bread