12 cherry tomatoes
750g fresh marinara mix
¼ cup olive oil
1 brown onion finely chopped
2 garlic cloves
½ cup dry white wine
2 cups Italian tomato sauce
½ cup fish stock
Linguine (from The Fresh Pasta Shop)
Heat oil in large frypan over medium heat. Add onion and garlic and cook, stirring for 3 minutes. Add wine and cook for 1 minute. Add pasta sauce and stock, bring to the boil stirring occasionally. Add marinara mix, cook for 2 to 3 minutes or until seafood is cooked through. Season with salt and pepper.
Bring water to the boil, add a pinch of salt and some oil. Unbundle linguine gently and place into boiling water, stir and cook for approx 3-5 minutes. Test pasta as you cook for your preferred taste.
Add marinara to pasta. Toss until well combined. Serves 4.