I use fettuccine pasta, coloured and lightly flavoured with squid ink.
Cook 1 packet of squid ink fetticcine in lightly salted water , drain well and transfer to a warmed serving plate .
While the pasta cooks, heat 2 tbs of rice bran oil and saute 1 finely chopped onion until softened .
Add 250 gm of marinara mix , 1 x 400gm tin of diced tomatoes , 1/2 cup of dry white wine and 1 tbs of chopped parsley, basil ,dried dill and oregano .
Cook the marinara mix till tender .
Season with cracked black pepper and chilli ( optional ).
Spoon over or lightly toss through the pasta .
Serve immediately ....
Cook 1 packet of squid ink fetticcine in lightly salted water , drain well and transfer to a warmed serving plate .
While the pasta cooks, heat 2 tbs of rice bran oil and saute 1 finely chopped onion until softened .
Add 250 gm of marinara mix , 1 x 400gm tin of diced tomatoes , 1/2 cup of dry white wine and 1 tbs of chopped parsley, basil ,dried dill and oregano .
Cook the marinara mix till tender .
Season with cracked black pepper and chilli ( optional ).
Spoon over or lightly toss through the pasta .
Serve immediately ....
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