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 […]
I never really fancy bottled pasta sauces that much because they are often flat in texture (I like my sauce with bits and chunks) and contain way too much sodium. For my Seafood Marinara Spaghetti Recipe, I use diced tomatoes with no salt to create the sauce base and then just season it with enough salt […]
