Pappardelle Marinara - cooking recipe

Ingredients

1 tbsp olive oil
1 None small Spanish onion, finely chopped
3 cloves garlic, minced
3 1/3 lb ripe tomatoes, coarsely chopped
2 tbsp fresh basil leaves
2 tbsp tomato paste
1/2 cup dry white wine
2 lb seafood mix
1 pinch saffron threads
18 oz pappardelle pasta
None None shaved Parmesan cheese, to serve
None None shaved Parmesan, to serve

Preparation

To make the Napoletana sauce, heat olive oil in a large saucepan over medium heat. Sweat onion, stirring, until soft. Stir in garlic and cook for 1 min. Add tomato paste and tomatoes. Cook, stirring, for 1 min. Add wine and bring to a boil. Reduce heat and simmer for 3 mins. Season.
Add seafood mix and saffron to pan. Bring to a boil then reduce heat and simmer for 5 mins, or until seafood is cooked through.
Meanwhile, cook pasta in boiling salted water until tender. Drain.
Add pasta to sauce and toss to combine. Serve with basil and Parmesan sprinkled on top.