Italian pasta with seafood in tomato sauce. The best pasta recipes with seafood in a creamy sauce

Cooking method:

Step 1

Boil spaghetti in salted water. To cook, use a large pot (you will need 1 liter of water for 100 g of spaghetti). Rinse the mussels under cold running water, free from sand and algae with a brush. Mussels with damaged shells - discard. Free the shrimp from the shells, leaving only the tails.

Step 2

Pour 125 g of wine into the pan, add the mussels. Simmer for 5 minutes until the mussels open. Discard unopened mussels, open ones - transfer to a bowl. Pour the juice from the pan there, set aside.

Step 3

Wash cherry tomatoes, chili peppers, herbs. Peel and finely chop 2 cloves of garlic. Remove the seeds from the chili pepper and chop finely. In the pan in which the mussels were cooked, pour 2 tbsp. l. olive oil. Add garlic, finely chopped chili peppers and shrimp there. Cook 3 minutes. Put the mussels in a saucepan and add the juice from the bowl. Finely chop three-quarters of a bunch of parsley and add to the pot. Add 1 tbsp. l. olive oil. Check for salt and pepper. Cook for 3 more minutes.

Step 4

Finely chop the remaining garlic. Cut cherry tomatoes in half. Pour the olive oil into a heavy bottomed pan and toss in the garlic. When the garlic begins to change color, add the cherry tomatoes to it and simmer over low heat for 5 minutes.

My friends!

I try to choose for my blog only the best and proven recipes, for which I am responsible with my head. One of these recipes, I can confidently name the recipe for pasta with seafood in tomato-basil sauce, our family favorite, the one that has collected a lot of rave reviews, being on the menu of my friends Elementaree. Ideally, of course, it’s worth making a do-it-yourself pasta fresco for her, but if there is no time and / or desire, then the store will do.

Most main secret its amazing taste lurks, of course, in the sauce! Now, when there is still snow on the street, making it from plastic tomatoes offered in supermarkets is not at all an option. Take them instead Italian tomatoes slices or tomatoes own juice(Manufacturers are many: Pomi, Mutti, Corrado, Bioitalia, etc.). Even the Italians themselves do not disdain winter canned tomatoes collected at the peak of ripeness, what can we say about us. The quality of the tomatoes is critical to a successful end result. But you can take any seafood, any cocktail will be good, even the most budgetary brand.

You will need (for 4 servings):

- 500 ml. tomato slices Pomi
- fresco pasta 250 g or spaghetti / tagliatelle (store-bought)
- 500 g sea cocktail
- 1 onion

2 garlic cloves

A bunch of basil (2-3 sprigs)

80 grated Parmesan

Olive oil for frying

1. Chop the onion and garlic, then lightly fry them in olive oil. They should soften and lightly brown (it is better to add the garlic a couple of minutes later than the onion, otherwise it will definitely burn). It is best to take a large frying pan right away, because at the end you will have to add the finished pasta there and mix it, there should be enough space for the sauce and pasta.

If your basil is a little wilted, put it in cool water for 10-15 minutes and it will come to life!

Add the chopped basil to the tomatoes and simmer the sauce for another 3-4 minutes. If you don't have fresh basil, use dried basil, but in this case, add it at the very beginning so that it fully releases its flavor into the sauce.

The recipe for this pasta is very simple, but the taste is luxurious. Seafood itself is wonderful and does not need excessive additional ingredients. This savory Italian taste takes you on a sunny day, somewhere on the coast, no matter what time of day or year you are.

For 4 servings of pasta you will need:

Ingredients

• Spaghetti durum varieties- 220 g
• Frozen seafood - 330 g (240 g fresh)
• Tomatoes in own juice - 250 g
• Garlic - 5g
• White dry wine- 100 ml
• Vegetable oil - to taste
• Pepper mix - to taste
• Salt - to taste
• Sugar - a pinch
• Chicken or fish broth - 100 ml
• Parsley - 3-4 sprigs

Cooking process

Prepare the water for making pasta ahead of time. In the middle of preparing the sauce, you need to start cooking the pasta. Also prepare the rest of the ingredients, we will act quickly.

Defrost the seafood mix in advance.

Garlic fry on a well-heated vegetable oil until golden. Make sure that the garlic does not turn brown, it is already burnt garlic. Saute the garlic for 1 minute, then add the wine and continue cooking for another 1 minute.

Add broth, stir and cook for 1 more minute.

Add tomatoes, salt, pepper, add a pinch of sugar, cover and cook for 15 minutes. Lift the lid 5 minutes before the end.

To make real Italian pasta, the pasta that you have chosen must be cooked to the state of "al dante", that is, to the almost ready state, they should not become soft and sprawling. The approximate time it will take to cook pasta "al dante" is 8-15 minutes, but more accurate is written on the package.

Therefore, as soon as you have covered the lid to simmer the tomatoes with wine and garlic, immediately start cooking pasta.

Bring water to a boil, season with salt and put pasta in water.

While cooking, always taste the food, and adjust the ingredients to your taste if necessary.

The sauce will thicken noticeably. After 15 minutes of cooking the sauce, add seafood, mix and cook for 3 minutes.

1. Cook macaroni in boiling salted water until al dente according to package instructions. In fact, you need to cook for a minute less than it is written. Drain the water from them, reserving a quarter cup for later use.

2. Heat two tablespoons of olive oil in a large heavy skillet. Finely chop three cloves of garlic and fry for a couple of minutes over medium heat. Add a quarter teaspoon of chili flakes (or a little more) to them. Wash the clams and mussels (you need to take those in the shells), clean them from algae and send them to the pan along with the wine. Cover and cook for 5 minutes. At this point, all doors should open. If this does not happen, it is better to throw away such a mollusk. Remove from the pan along with the liquid and set aside.

3. Chop the remaining garlic and fry in a pan with two tablespoons of olive oil. Add unpeeled shrimp and cook for another 3-4 minutes until they turn pink. Peel the squid, cut into rings and add to the pan. Cook for 2-3 more minutes.

4. Cut the cherry into quarters and add to the squid along with tomato paste, ready-made clams and sauce from them, as well as two tablespoons of water from pasta. Warm it all up together for a couple of minutes. Remove from heat, toss with finely chopped parsley and arrange on plates over pasta. If desired, add salt and pepper to taste. Serve immediately. The recipe is adapted from the English-language blog From the kitchen. Many thanks to the author.

I like it when the recipe is both simple and very bright, beautiful, tasty and unusual. These include pasta with all kinds of additives - minced meat, mushrooms, shrimp, garlic cream sauce ... Such dishes are quick and easy to prepare, but they turn out to be very effective. As an example, I want to introduce you today to a recipe for spaghetti with seafood (seafood cocktail) in tomato sauce.

Pasta with seafood is already a good combination in itself, and if you add aesthetics to this appearance and excellent taste, we get what we were looking for: a quick, tasty, mouth-watering dish.

If hungry friends unexpectedly came to visit you, then remember this recipe: you will pleasantly surprise your friends with such a wonderful treat that is prepared in a matter of minutes. So stock up on a sea pasta cocktail so you have these ingredients on hand for the occasion, and I'll share with you all the preparation details.

Ingredients:

For 1 serving:

• 100-150 g of sea cocktail;
• 100-150 g spaghetti;
• 1-2 tbsp tomato paste;
• 1-2 cloves of garlic;
• olive oil;
• greenery for decoration.

Optional:

• grated hard cheese.

How to cook spaghetti with seafood:

First, let's worry about the sea cocktail. Now you can easily buy it in any supermarket: both in packages and by weight. It is usually sold frozen.

To defrost it, you can either seafood from the freezer in advance, or simply put them in a suitable container and pour boiling water over it. After 3-4 minutes, the sea cocktail will defrost.

Put a sea cocktail into a preheated pan with a small amount of olive oil and simmer over low heat for about 5 minutes.

At the same time, cook the spaghetti. To be fair, you can use any type of pasta for this seafood pasta recipe, but I like spaghetti the best. I advise you to choose pasta from durum wheat: it does not boil soft and does not harm the figure.

In the meantime, add tomato paste and garlic passed through a press to the pan with a sea cocktail.

Stir the contents of the pan and cook everything together over low heat for another 5-7 minutes.

Strain the cooked spaghetti with a colander and place on a plate.

And on top, immediately, lay out a sea cocktail with tomato paste and garlic.