Pasta Marinara

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Original recipe from chef in training

kept byJacquelineTiong
recipe by

Categories:
- Dinner
- Herbs
- Italian
- Lunch
- Pasta
- Seafood
- Tomato

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Ingredients:

olive oil - to toss pasta
500g spaghetti
150g black mussels, washed, de-bearded
150g oysters, washed
2 tablespoons chopped flat-leaf parsley

= Marinara Sauce =
¼ cup olive oil
1 cup chopped onions
2 garlic cloves, minced
2 (14.5 ounce) cans stewed tomatoes
6 ounce can tomato paste
1 teaspoon oregano
1 Tablespoon basil
½ teaspoon salt
¼ teaspoon pepper
½ cup white wine

= MARINARA SAUCE =

In large sauce pan heat oil and add onions and garlic cook unil tender. Add stewed tomatoes, tomato paste, oregano, basil, salt, pepper and wine.
Cook for 30 minutes on low.
With a hand blender puree sauce well

= PASTA =

cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil. Add marinara mix to oysters & mussels & cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open. Stir in parsley, then toss the sauce through the pasta and serve.