Bought some beautiful, large and fresh tiger prawns from the supermarket today so thought I would make a marinara pasta for dinner.
Sometimes, the marinara pasta that we get from outside can be quite tomatoey or acidic. Also, the sauce is often blended till fine or smooth so there isn’t much of a texture contrast hence making the dish rather lifeless and flat.
One good thing about making this marinara pasta at home is that we can always customise it to the way we like. I enjoy a pasta sauce that is rather chunky so I can taste the different bits of ingredients in it. And I really like my marinara sauce to be pungent, garlicky and spicy (that’s why I’ve added chilli flakes). Totally packed with a punch. ?
I served the marinara sauce over fettuccine because they are thicker in width and are able to somewhat hold more sauce when you slurp up the pasta. But of course if you’re not a fan of fettuccine, feel free to substitute with spaghetti or any other pasta of your choice. Do use the biggest and freshest prawns you can find because they’re so satisfying – deliciously sweet and crunchy. Alternatively, you can swap out the prawns with other seafood or add extra seafood like squids and scallops.
Enjoy this marinara pasta recipe!
- 200g fettuccine, cooked according to packet instructions
- 12 large prawns, peeled & deveined (with heads and tails intact)
- 200g red onions, peeled & finely chopped
- 6 cloves garlic, peeled & finely chopped
- 2 tsp dried chilli flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp tomato paste
- 3 tbsp water
- salt & freshly ground black pepper to taste
- 1 can diced tomatoes (with no salt)
- 2 tsp olive oil
- chopped parsley
- baby spinach leaves