Spaghettini marinara–part 2(!)

Feeds:: Posts; Comments

Spaghettini marinara–part 2(!)

September 16, 2013 by Robin Ellis

Oh dear–I left out the cooking of the pasta, a rather crucial element of the dish!

(Reminds me of the time I was cooking the Lamb Tagine recipe in Delicious Dishes for Diabetics and couldn’t understand why the finished pot looked so depleted, until I found the flageolet beans hiding in their bowl on the counter top.)

Thanks to Tunnza for tipping me the wink in a comment.

This sauce is cooked very quickly to retain the freshness of the tomatoes, so it’s best to put the pasta in the boiling salted water just after starting to cook the sauce.

The timing should work but if the pasta is done before the sauce is ready, drain it and put it back in the hot saucepan with a swirl of olive oil.

When the sauce is ready add the pasta to it and turn it over thoroughly.

Posted in other sides to this life | 7 Comments

7 Responses

on September 16, 2013 at 5:39 pm | Reply Rachel Lucas- Mozart's Girl

One of my all time absolute favourite suppers ,Robin! So agree about the whole wheat pasta too…wonderful ‘mouth feel’ and much more satisfying! Happy week to you both x
on September 16, 2013 at 6:22 pm | Reply Tunnza

Thanks, Robin!
- on September 16, 2013 at 6:25 pm | Reply Robin Ellis
  
  C’est moi qui vous remercie!
on September 16, 2013 at 6:54 pm | Reply Susan Shrum

I enjoy this type of recipe where the smell of garlic, tomatoes and spices fill the kitchen.
on September 17, 2013 at 7:15 pm | Reply Sheila

Fabulous
on September 17, 2013 at 7:16 pm | Reply Sheila

Oops meant to write ….fabulous easy recipe
on September 18, 2013 at 4:06 pm | Reply Barry Hodges

Fantastic really superb recipe. I added chestnut mushrooms and red peppers, wonderful