By: Culinary Frank
Description: Toss your pasta in that magical sauce, sprinkle sliced scallions, drizzle a touch of extra virgin olive oil and you will have the most wonderful dish of pasta ever.
Time to prepare the recipe: 10 minutes
Time to cook: 15 minutes
Duration: 25 minutes
Ingredients: tomatoes, garlic, onions, marinara mix, pasta, olive oil,
It has been really hot in Mackay for the past few days. It is so hot that thinking about going out is a big “no-no” for me.
So instead of sitting lazily under the aircon (God bless the one who invented it), today I decided to do something rather romantic, which was showing Jenny how to make fresh pasta. Well, to be honest, it was a really clever move in retrospect haha. After learning how to do it, she enjoyed it so much that she wanted to take on the pasta making “job” in the household from now on. So, gentlemen, I insist you on learning how to make fresh pasta, then teach your wife/girlfriend, and there will be a high chance of having freshly-made batch all stocked up in your fridge.
Long story short on the teaching part, it was a great bonding moment for both of us. Jenny learnt how to make something amazing out of just flour and eggs, and I got an opportunity to spend quality time with her (as we do not typically have the same day off). We laughed a lot, threw flour at each other, then smeared our faces with sticky dough. The scorching heat of Australia’s summer seemed to cool off just for a short while.
Beside being an awesome wife, Jenny is also a good student and a decent partner in the kitchen. I always appreciate that she paid extra attention to detail of my instructions, and today was no exception. As a reward for her diligence, I took up the “what’s for dinner” role and prepared a dish with her freshly-made fettuccine. Browsing through my fridge, I found some marinara mix from yesterday’s tom yum hot pot (let me know if you want a recipe on this). Together with tomatoes and scallions, I knew seafood pasta would be the perfect fit.
I love this recipe. It is quick to make and flavorful. Get your pan nice and hot, be generous with the olive oil, as well as chopped garlic and dried chilli flakes. When the garlic is crispy golden, you know it is time to go in with your marinara mix. Saute them, make sure they are nicely coated in the spicy, garlicky oil, then in with the white wine ( pour yourself and your love one a glass while at it). The wine will do its magic, that is to create the most mouthwatering sauce that brings your pasta to life. In a pot of boiling water, cook your pasta for 90 seconds or till they are “al dente” (which is a chefy term for perfectly cooked pasta). Toss your pasta in that magical sauce, sprinkle sliced scallions, drizzle a touch of extra virgin olive oil and you will have the most wonderful dish of pasta ever.
While I brought out food, she reached for the light switch and dimmed it down to just the right level. Facing each other across the table, our lips couldn’t stop smiling as we enjoyed the finished product of our combined effort pleasantly. This turned out to be the most romantic dinner we have had in a while.
|Prep time||Cook time|
|10 minutes||15 minutes|
|Marinara mix||350 gm|
|Fresh pasta||200 gm|
|White wine||200 ml|
|Dry chillies||1 tbsp|
|Olive oil||Generous amount|
|Salt and pepper||According to taste|
1. Start by prep up your ingredients. Cut the tomatoes into small dices. Peel and finely chop the garlic, Slice your onion thinly. Set everything aside, so when you need them, they are ready.
2. Heat up a saute pan over medium-high heat. When the pan is getting hot (you do not want it to be too hot), drizzle in the olive oil and start frying your sliced onion and minced garlic, season with some salt and pepper. When the onion is translucent, the garlic is golden, add the dried chillies. Let the chillies infuse with the oil then add in the marinara mix, again season with salt and pepper ( seasoning every step will help you bring out every bit of flavours from the ingredients).
3. Let the seafood cook for a while, then deglaze the pan with white wine. Bring everything to the boil then reduce to simmer. In a pot of boiling water, cook your freshly-made pasta till the pasta is al-dente. With a tongs, transfer your cook pasta to the simmering sauce, add some of the pasta water to thin out the sauce (the water also helps your pasta looks shiny and appealing).
4. Garnish your pasta with some thinly sliced scallions ( it was the only leafy green I have in the fridge, but it did add some nice flavour to the dish), you can also use roughly chop parsley or any herbs you refer. I finished mine with a drizzle of extra olive oil, but it is totally up to you.
Good luck and hope you will enjoy this recipe!