Pasta is noodles of different shapes made from unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dish around the world, as it is affordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course or even as a dessert.

Depending on what the recipe calls for, pasta are both, in the dried (pasta secca) and fresh (pasta fresca) forms. Fresh pasta is hand-made with eggs and flour, rolled out, cut into desired shapes and cooked. The shelf life of fresh pasta is short, and being delicate, works well with rich cream sauces.

Dry pasta on the other hand is factory made, ready to use and with a longer shelf life. Ingredients like olives, anchovies, chili, ground meat or seafood are best suited with dry pasta.

To learn more about the most popular shapes of Pasta used in the kitchen, you can go through the introductory lesson - Fresh & Dry Pasta… Taste Italy In Your Plate!

Pasta Recipe of the Day - The Spaghetti Marinara

The Spaghetti Marinara

About Spaghetti Marinara

Marinara (in English: Mariner's) sauce is an Italian sauce widely used in Italian-American cuisine that originated in Naples and is made with tomatoes, garlic, herbs & onions. Its several variations include the addition of capers, olives, spices, and occasionally sweetened with a dash of red wine.

Spaghetti is long, thin, cylindrical, solid pasta made of milled wheat of various kinds, and the Italian spaghetti is generally made from the durum wheat semolina.

This Dish

In this dish, Spaghetti is infused with seafood, tossed in Marinara sauce, drizzled with chili, seasoned with herbs that complement, and garnished with basil.

Recipe Card (to serve 4 pax)

Ingredients Quantity
For Spaghetti
Spaghetti (dry) 600 gm
Water for boiling 6 liters
Olive oil 1 tbsp
Salt 1 tbsp
For Marinara Sauce
Olive oil 2 tbsp
Onion (chopped) 25 gm
Garlic (minced) 1 clove
Tomato puree 300 ml
Chili flakes 1/2 tsp
Basil 1 sprig
Oregano 1 sprig
Salt as required
Crushed black pepper as required
Seafood (Squid, Shrimp, Mussels, Clams) 320 gm
For Garnish
Basil fresh few leaves


Method of Cooking

1. The shrimp is shelled, deveined and the other seafood is cleaned and cut as required.

2. Fill the stockpot with 6 liters of water and bring to a boil.

3. Add olive oil, salt and gently add the spaghetti.

4. Do not break the spaghetti to fit in the pot. As it softens, it will slide in by itself. Boil until “Al Dente” (if a strand of spaghetti is cut through the centre, there should be a tiny white and uncooked dot in the centre).

5. Place half the olive oil in a saucepan and sauté the seafood, sprinkling a little salt. Once partially cooked remove from pan and set aside.

6. In the same pan, add the remaining oil, add onion, garlic and sweat on low heat.

7. Add the chili flakes and heat for a minute, then add the tomato puree and bring to a boil.

8. Add the herbs and allow to simmer for 15 minutes. Lastly, add the partially cooked seafood and cook for a minute.

9. Add spaghetti into the sauce and toss together until well coated. Adjust seasoning as required and serve garnished with basil.