Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pasta marinera (seafood pasta). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
A classic, easy seafood pasta made using a seafood marinara mix: prawns / shrimp, calamari, fish and mussels tossed through a simple, tasty tomato sauce. Seafood Marinara Pasta. this link is to an external site that may or may not meet accessibility guidelines. Marinara pasta is a classic traditional dish, executed to perfection by Italian Michelin-starred Chef Chicco Cerea.
Pasta marinera (seafood pasta) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pasta marinera (seafood pasta) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pasta marinera (seafood pasta) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pasta marinera (seafood pasta):
- Get 1 kg gemilli pasta or your preferred pasta
- Take 2 TBSP vegetable oil
- Get 1 small onion sliced
- Get 4 garlic cloves crushed
- Prepare 4 tomatoes medium chopped
- Make ready 1/2 can plum tomatoes
- Make ready 350 g frozen cooked seafood (squid, prawns and mussels)
- Prepare 1 pinch dried basil
- Make ready 1/2 TSP paprika
- Prepare 1/4 TSP cayenne pepper
- Prepare Zest of a small lemon
- Prepare Juice of the same lemon
- Take 2 TBSP fresh coriander chopped
- Make ready Salt
Easy seafood pasta with homemade tomato pasta sauce. This is a quick and delicious dinner that you can make in one pot in less Seafood pasta is a quick, simple and easy recipes to feed the family. It's absolutely delicious and loaded with all kinds of seafood in. Be the first to review this recipe.
Instructions to make Pasta marinera (seafood pasta):
- Boil water enough to cook the pasta. Add salt before pouring the pasta in. I usually add 2 TSP of salt.
- In a big pan at medium heat, add the oil and slightly fry the garlic, add the onion and stir until it's soft, add the tomatoes and a pinch of salt, and the dried basil. Stir till well combined. Put the lid on and leave it for 3 minutes to cook.
- Now, cook the pasta until 2 minutes before it's ready, meanwhile, add the plum tomatoes to the sauce, stir till well mixed.
- To the sauce, add the seafood, the lemon zest, paprika, the cayenne pepper and another pinch of salt.
- Drain the pasta, leaving around a cup of water in. Pour it into the sauce and stir it.
- Add the lemon juice and the chopped coriander. Mix it all well. If you like, you can sprinkle some parmesan shavings on top when served. Try it and adjust the salt if necessary. Enjoy!
- P.s. You can always use fresh seafood but make sure you don't overcook it. If you use frozen and have time, leave it to defrost and add to the sauce in the last minute before adding the pasta, so it's not overcooked.
I like linguine with this recipe, although I think traditionally it's spaghetti. I love seafood, but I've had so many dodgy versions of this that I had to start making it myself. Recipe courtesy of Food Network Kitchen. Stir in parsley and toss with pasta. Get a jump start on pasta night by using jarred pasta sauce—dressed up with garlic and sun-dried tomatoes and served with shrimp.
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