I developed a love for fettuccine marinara five or so years ago when my mother and I stopped by one of my favourite Southbank restaurants, Walter’s Wine Bar, prior to an Australian Ballet performance at The Arts Centre. It seemed simple enough to attempt replication and so I did.
Here’s a meal that I tend to cook when I’m tired and short on time after a long day’s work. It’s quick, it’s tasty & very satisfying…
INGREDIENTS (serves 2 adults, 1 toddler & enough for hubby’s lunch the next day)
500 grams dried pasta (fettuccine/spaghetti/whatever you have on hand)
1 generous tbsp of butter
1 tsp olive oil
3-4 cloves of garlic
500 grams marinara mix
Handful of chopped flat leaf parsley
Salt & black pepper to taste
1 tbsp white truffle oil
Parmesan cheese
DIRECTIONS
Bring a saucepan with water to boil. Add salt & whilst you are cooking the marinara mix, add the pasta and cook as per the packet instructions.
Heat the olive oil & butter in a frying pan. Add the garlic & fry until fragrant.
Add the marinara mix, salt, pepper & parsley & cook until marinara mix is just cooked through.
Plate up your pasta.
Load up with the marinara mix & the accompanying pan juices & then drizzle some truffle oil on top.
Top with parmesan cheese.
Simple to make & extremely delicious… You will not be disappointed xx
de-brief me 
Not sure if Parmesan should be added to seafood as a general rule ?
We like it! I guess u can do whatever u like esp whilst in the comfort of your own home 😉