Tagliolini alla Marinara

Put a largish pot of water to boil.

In a frying pan, sizzle oil and garlic for a minute
Add the marinara mix. (It’s much better if you can con the fishmonger to make it up fresh for you, but frozen is acceptable. If you do use frozen marinara, defrost it first before using.)

Stir for one minute. Add a generous splash of white wine and increase the heat so that it will evaporate quickly. Then add the chopped tomatoes, salt and pepper. Lower the heat and let it cook for 5 or 6 minutes.

In the meantime, when the water starts boiling, add salt to your liking. Cook the tagliolini as per manufacturer’s instructions, but make sure NOT to overcook them.

When cooked, strain the tagliolini. Put on serving plates and pour the marinara sauce on top. Sprinkle with freshly chopped parsley and serve.

Hint: For a richer taste, after straining the tagliolini, toss them in the pan with the marinara sauce for a minute or two. But if you do this, make sure that the tagliolini are “undercooked,” as they will finish cooking in the sauce.