Mara Seaweed Kombu flakes in tomato pasta sauce

Mara Seaweed Kombu flakes in tomato pasta sauce Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

Mara Seaweed Kombu flakes in pasta sauce.

Serves 2
Time 10 mins prep, 40 mins cooking 
Easy

INGREDIENTS

  • 1 tbsp Mara Seaweed Kombu flakes

  • 2 tbsp extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 tsp sugar

  • 400g tinned tomatoes (the best quality you can find)
  • 50g parmesan, grated (or vegetarian alternative) 
  • 250g pasta
  • Salt and pepper

FOR THE PANGRITATA:

  • 1 tbsp olive oil
  • 100g breadcrumbs
  • 2 cloves garlic, grated
  • 1 sprig rosemary, chopped
  • Salt and pepper to taste

METHOD

Instructions:

  1. Heat the olive oil in a heavy-based pot on a medium low heat. Add the garlic and rosemary to the pan and stir while cooking.
  2. Before the garlic colours, add the tinned tomatoes and Kombu flakes to the pot. Mash the tomatoes down using a fork or spoon. Bring the sauce almost to the boil, cover and reduce to a gentle simmer.
  3. Cook for about 30 mins until the sauce has thickened.
  4. While the sauce is simmering, cook your pasta of choice using the pack instructions in a pan with salted water. Keep aside a cup of the pasta water then drain the pasta when cooked.
  5. To make the pangritata, heat the olive oil in a frying pan over medium heat. Add the breadcrumbs, garlic and rosemary and fry for around 5 mins, or until golden and crispy, then season to taste.
  6. Add most of the parmesan to the sauce, keep aside some for serving.
  7. If the sauce is a little thick, add some of the reserved pasta water until you get the right consistency.
  8. Add the cooked pasta into the sauce, taste and adjust the seasoning if necessary. Serve and top with the pangritata and rest of the parmesan.

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