Pappardelle Marinara

• 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

1. 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.
2. 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.
3. Meanwhile, cook pasta in boiling salted water until tender. Drain.
4. Add pasta to sauce and toss to combine. Serve with basil and Parmesan sprinkled on top.

olive oil, spanish onion, garlic, tomatoes, basil, tomato, white wine, seafood mix, saffron threads, pasta, parmesan cheese, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/34079 (may not work)