Otway Pasta Company's Dried Spaghetti No. 9 is crafted with high-quality Australian ingredients, reflecting their commitment to nutritious, great-tasting pasta. Made in Colac, Victoria, this spaghetti uses a combination of durum wheat semolina and "00" flour sourced from the Golden Triangle in NSW, known for producing premium hard wheat. The result is a silky-smooth texture that pairs beautifully with a range of sauces. The addition of Victorian organic olive oil and a pinch of salt enhances the flavor, ensuring each batch is as delicious as it is wholesome.
375g | Made with free range eggs.
Recipe:
Seafood Spaghetti Marinara Ingredients
1 packet of Otway Pasta Company spaghetti
2 1/2tbspolive oil, separated
300gseafood Marinara mix, or make your own
2garlic cloves, minced
1/2onion, finely chopped (~1/2 cup)
1/2cupwhite wine
2cupstomato passata/tomato puree
1/2tspsugar
2tbspfinely chopped fresh parsley
Instructions
Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
Add Otway Pasta Spaghetti, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
I needed a fresh, quick, great tasting wholesome food that my family would love— and that’s how it started.... Being a full-time stay-at-home Dad, with a passion for great-tasting, nutritious, quick to prepare food. Pasta was the perfect food. I started making pasta at home 10 years ago, my family loved it and so did I. I used only the freshest “true” free-range eggs and the best flour I could get my hands on.
