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Spaghetti Marinara

Spaghetti Marinara

By: Lisa Holmen

Let the seafood shine in this simple spaghetti marinara. Try to buy local sustainable seafood at your local fishmonger/market wherever possible. I love adding a chili kick in my marinara mix with the addition of some chili flakes or paste.



Prep time

Cook time



  • 2 tbsp extra-virgin olive oil, plus extra to toss
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 x 400g tin chopped tomatoes
  • Pinch salt & ground black pepper
  • 1⁄2 tsp chilli flakes (optional)
  • 1⁄2 cup dry white wine
  • 750g good-quality marinara mix
  • 300g mussels, scrubbed, debearded
  • 500g dried spaghetti
  • Parsley, to serve


  • Heat oil in a large frying pan over medium heat. Add onion and cook for a few mins until soft, then add the garlic and cook for 1 min until fragrant.
  • Add the tomatoes, chilli flakes and wine and bring to a simmer, then reduce the heat to low and cook for 20 mins until the sauce has slightly reduced.
  • Add the marinara mix and mussels to the sauce. Cover and simmer for 5 mins until the seafood is cooked.
  • Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions until al dente. Drain, then return to the pan and toss in a little olive oil.
  • Serve sauce over pasta and finish with parsley.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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