Spaghetti Marinara

This isn’t just your average marinara—this is a love letter to the Mediterranean coast. Brimming with prawns, mussels and calamari, and elevated by Aromi’s Tuscan Sunset blend, this pasta bursts with warmth and depth. It’s fresh, rustic, and ready for Easter lunch or any long lunch worth lingering over.

🐚 Ingredients

Serves 4

• 400g spaghetti

• 2 tbsp olive oil

• 3 garlic cloves, finely chopped

• 1 small red chilli, deseeded and finely sliced (optional)

• 400g crushed tomatoes

• 1 tbsp tomato paste

• ½ cup dry white wine

• 1 heaped tsp Aromi Tuscan Sunset blend

• Salt & black pepper, to taste

• 300g raw prawns, peeled and deveined

• 200g calamari rings

• 250g mussels, scrubbed and debearded

• Handful of fresh parsley, chopped

• Zest of 1 lemon

• Extra virgin olive oil, for drizzling

• Fresh lemon wedges, to serve

🍳 Method

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain, reserving ½ cup of the cooking water.

2. Make the sauce:
   In a large, deep frying pan, heat olive oil over medium heat. Add garlic and chilli and sauté for a minute until fragrant.

3. Stir in the tomato paste, crushed tomatoes, white wine, and Aromi’s Tuscan Sunset blend. Season with salt and pepper. Let simmer for about 10 minutes, stirring occasionally, until the sauce is slightly thickened and deeply aromatic.

4. Add the seafood:
   Start with the mussels—cover the pan and cook for 2–3 minutes until they begin to open. Then add the prawns and calamari and cook for another 2–3 minutes, or until the prawns are pink and the calamari is just tender. Discard any unopened mussels.

5. Toss the cooked spaghetti into the sauce, adding a splash of reserved pasta water if it needs loosening. Stir through parsley, lemon zest, and a drizzle of olive oil.

6. Serve hot, garnished with extra parsley and lemon wedges on the side. Pair with crusty bread and a glass of wine, and you’ve got a coastal Italian feast on your hands.

Tip: The Tuscan Sunset blend adds a lovely backbone to the sauce—feel free to sprinkle a little more over the top before serving for that final herbaceous kiss.