Wednesday, November 11, 2020
Tuesday, November 10, 2020
Seafood Pasta
INGREDIENTS
5
tablespoons olive oil divided use
1/2 cup onion finely
chopped
2 teaspoons garlic minced
1
red pepper finely chopped, optional
28 ounce
whole tomatoes chopped finely
1
small jalapeno, optional
salt
and pepper to taste
2 tsp
paprika
2
tbsp butter
12 ounces spaghetti or
other pasta
1/2
pound prawns peeled and deveined, leave tails on if desired for nicer
presentation
1/2 pound sea
scallops
300g
shredded tuna
1/2 pound shrimps
Chopped
parsley
Couple
of green olives
INSTRUCTIONS
Heat
3 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5
minutes or until softened. Add the garlic and cook for one more minute.
Add
the chopped tomatoes, paprika, chopped jalapeno, salt and pepper to taste.
Bring
to a simmer and cook for 20 minutes or until sauce has just started to thicken,
I added some white wine in my sauce. Stir in the butter, shredded tuna and then
remove the sauce from the heat.
While
the sauce is simmering, cook the spaghetti in a large pot of salted water
according to package directions.
Drain
the pasta, reserving 3/4 cup of the pasta cooking liquid.
Heat
the remaining tablespoon of olive oil in a large pan over high heat. Season the
scallops with salt and pepper, then add them to the pan.
Cook
the scallops for 1-2 minutes per side or until browned and opaque.
Remove
the scallops from the pan. Season the shrimp with salt and pepper and add them
to the pan. Cook for 3-4 minutes or until pink and opaque.
Remove
the shrimps then add the prawns seasoned with paprika, salt and pepper. When
pink in colour add the shrimps
back to the pan.
Add
the scallops back to the pan along with the tomato sauce and spaghetti. Toss to
coat everything with the sauce.
Sprinkle
with some olives and parsley, then serve.
Cork Handbags and purses.
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