Spaghetti Marinara

Ingredients (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

Method

  • 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