Pasta With Sea Food

Pasta With Sea Food

Ingredients:

  • 400 g seafood, fresh or defrosted
  • 6 cherry tomatoes, halved
  • 1 baby carrot, julienned
  • 3 cloves garlic, peeled, thinly sliced
  • 1 onion, thinly cut
  • 1/2 fennel sliced (lengthwise)
  • 1/2 kohlrabi, peeled, diced
  • A pinch of dried Mediterranean spices/ chilli flakes
  • 1 medium shallot finely cut
  • 1 tbsp. of fresh parsley finely cut
  • 1/2 tsp. sweet paprika powder
  • 2 tbsp. extra grape olive oil
  • 250-wholegrain pasta

 

METHOD:

  1. Defrost seafood by placing the bag under the cool running water or leave it in the fridge overnight. Peel and thinly slice onion, garlic and shallots, and julienne carrots.

 

  1. Put trimmed onion, garlic and carrots in the sauté pan, pour over 2 tbsps. of grape oil and cold water (1/2 cup), and simmer over medium heat for 20 min, covered. Stir occasionally with a wooden spoon and add just a spoon or two of water, if necessary, to inhibit sticking. Vegetables should arise above the liquid at any time throughout the cooking.

 

  1. Reduce the heat to a minimum; add halved cherry tomatoes, 1 tsp. of sweet paprika, a pinch of chilli flakes and 1 tbsp. of dried Mediterranean herbs and ½ cup of water. Continue simmering over moderately high heat for another 20 min, covered, until the sauce reaches desired, thicker consistency. Turn the heat off.

 

  1. In the meantime cook your pasta. Fill 1 ½ l of a cooking pan with water and bring it to a boil. Add pasta and let it cook for 10-12 min or accordingly to the cooking instructions on the bag (or even a bit longer if you like it softer).

When cooked, drain the water, place pasta into a strainer, and rinse under the cold running water.

 

  1. Fill ½ l of a large cooking pan with water, bring it to the boil, add the seafood and cook it for approx. 7 min. (or in accordance with cooking instructionson the bag). Then drain the water. Set aside.

 

  1. Transfer cooked seafood into the pan and stir gently into the cooked vegetables. Leave it on the stove for 5 minutes for the flavours to blend well.

 

Serving: Pour the sauce over the pasta and sprinkle 1 tbsp. of grated goat cheese.

 

 

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