Spaghetti Marinara with an Asian Twist
I’ve added a few surprise ingredients to this traditional dish: ginger and feta cheese. The ginger adds a bit more ‘zing’ to the chili flavors and gives a slight Asian twist to the dish. The feta adds a nice creaminess to offset the spicy flavors.
And don’t forget the torn basil leaves! Basil is one of my favorite herbs and spreads a lovely aroma through the house whenever we use it.
Jamie Oliver has a similar recipe called ‘Honeymoon Spaghetti’ where he uses mussels in the dish, which are supposed to be an aphrodesiac. For me, that might spice up the recipe too much, but maybe next time!
- ½ onion, diced
- 2 minced garlic cloves
- 2 Tbsp ginger, peeled and diced
- 1 red chili
- 2 Tbsp tomato paste
- 5 fresh tomatoes, chopped finely
- 2 cups (500 ml) chicken stock
- ½ cup (125 ml) white wine
- 16 – 20 large shrimp or prawns
- 1 cup raw calamari (squid) rings
- fresh basil leaves- torn
- feta cheese
- salt and pepper to taste
- 1 packet dried spaghetti
- Peel and finely dice the onion, garlic cloves and ginger.
- Slice the chili in half lengthwise and chop into small pieces.
- Add olive oil to a hot fry pan and ‘sweat’ the above ingredients until they are soft and translucent in color.
- Add the tomato paste, fresh tomatoes, chicken stock and white wine to the mixture and stir for several minutes.
- Now place the prawns (shrimp) and calamari rings into the pan and cook for 3-4 minutes until the seafood is cooked through. Add salt and pepper to taste and reduce heat to a simmer while you prepare the spaghetti.
- Bring a large saucepan of salted water to a boil and then add the packet of spaghetti; reduce heat slightly and simmer until the spaghetti is cooked to your liking.
- Drain the spaghetti and serve in a large dish; add marinara sauce on top with torn basil leaves and dotted with small pieces of feta cheese.