Seafood Pasta with Tomato Sauce

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seafood-pasta-with-tomato-sauce

Seafood Pasta with Tomato Sauce  

One of my husband’s favorite foods is a seafood pasta and it became our Wednesday dinner tradition. While I made it a point to master this dish in innumerable variations, last Wednesday I’d outdone myself and it turned out absolutely mouthwatering. The pasta was perfect “al-dente”, the scallops super tender, calamari added the chewy firmness to the dishes’ texture and the crisp succulent shrimp added contrast. This time I also made the sauce from scratch with anchovies, onions, a bit of garlic and a touch of mascarpone. I call it my creamy tomato sauce, or in other words – nirvana.

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Ingredients: linguine, wild-caught shrimp, scallops, calamari, anchovies, onion, garlic, canned diced tomatoes, mascarpone, parsley, Kalamata olives, Parmigiano-Reggiano cheese, Aleppo peppers, salt, black pepper, olive oil.

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Peel off the  shrimp, then run a thin pairing knife along  shrimp’s back. The black or clear  “vein” will be exposed, with the tip of a knife, lift it up and discard (the “vein”is actually shrimp’s  digestive tract and isn’t recommended to be consumed). Rinse the  shrimp in cold water. Cut shrimp in 3 pieces.

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Cut calamari into 1 inch rings.

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Bake the seafood: Line a large baking sheet with foil and scatter seafood on top.

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Drizzle lightly with olive oil, season generously with salt and freshly ground black pepper. Bake for 12 minutes.

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Make tomato sauce: Coat a large skillet with olive oil. Add anchovies and break them down with the wooden spatula until completely dissolved, about 1 minute.

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Add chopped onion and sauté for 5 more minutes, stirring frequently. Add garlic and cook for 1 minute.

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Then add tomatoes, mix to combine. Season with salt and Aleppo peppers. Bring the sauce to a simmer and cook until it has reduced, about 10 minutes.

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Turn off the heat, spoon in mascarpone or sour cream and mix to combine.

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Baked seafood.

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Add parsley, olives and baked seafood with juices.

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Cut Kalamata olives in half lengthwise.

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Make pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package until al dente. Kitchen tip: the water should be really salty.

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Add pasta to the sauce.

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Toss the pasta with the sauce and seafood. Drizzle with olive oil, sprinkle with more fresh parsley and finish with cheese on top.

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Serve at once.

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Bon Appétit!
Svitlana

Seafood Pasta with Tomato Sauce

recipe details

Serves 4-6

Ingredients

For the pasta

  • 1 lb. linguine
  • ½ pound wild-caught shrimp, peeled, deveined
  • 12 calamari, sliced into 1 inch rings
  • 4 scallops
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

For the sauce

  • 6 oil-packed anchovies
  • 1 white or yellow onion, chopped
  • 2 garlic cloves, minced
  • 16 oz. canned diced tomatoes
  • 2 tablespoons mascarpone or sour cream
  • ¾ cup Kalamata olives, cut in half lengthwise
  • 4 tablespoons parsley, finely chopped
  • ½ teaspoon Aleppo peppers
  • Extra-virgin olive oil
  • Salt

Garnishing

  • Parmigiano-Reggiano cheese, finely grated
  • 1 tablespoon parsley, finely chopped
  • Extra-virgin olive oil
  • Red pepper flakes (optional)

Directions

  1. Seafood: Preheat the oven to 425 F. Cut shrimp into 3 pieces. Line a large baking sheet with foil and scatter seafood on top. Drizzle lightly with olive oil, season generously with salt and freshly ground black pepper. Bake for 12 minutes.
  2. Make pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package until al dente. Kitchen tip: the water should be really salty.
  3. Make the sauce: Coat a large skillet with olive oil. Add anchovies and break them down with the wooden spatula until completely dissolved, about 1 minute. Add chopped onion and sauté for 5 more minutes, stirring frequently. Add garlic and cook for 1 minute. Then add tomatoes, mix to combine. Season with salt and Aleppo peppers. Bring the sauce to a simmer and cook until it has reduced, about 10 minutes. Turn off the heat, spoon in mascarpone or sour cream and mix to combine. Add parsley, olives and baked seafood with juices.
  4. Toss the pasta with the sauce and seafood. Drizzle with olive oil, sprinkle with more fresh parsley and finish with cheese on top. Serve at once.

 

 

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