After a long holiday weekend, I poke around the freezer, pantry, and such to put together something quick, simple, and delicious.
I found one bag of Frozen Seafood, (we make Korean Pajeon) Casareccia Pasta, a 28 oz. of Whole Tomatoes, Sake, and some Sun Dried Tomatoes. So I found this recipe by lightyummy.com via lightyummy.com Pasta with Frozen Seafood
So if you find yourself with some frozen shrimp, pasta, and tomato sauce or a can of whole tomatoes, make yourself a Spaghetti allo Scoglio with whatever you have on hand.
It's really delicious, and nobody has to know that you threw it all together and that it is surprisingly easy.
Spaghetti allo Soglio (Seafood Pasta)
Adapted from lightyummy.com
Fill a pot with water, add salt and wait until the water boils. Follow directions per pasta carton instructions for timing. Cook Pasta, then drain pasta once the pasta is cooked.
In a pan pour in 1 TSP of oil, add Garlic over moderate heat, allow the garlic to cook. Add the Frozen Seafood, and then pour in Sake and increase to high heat to evaporate the alcohol. Next add Sun Dried Tomatoes. Finally, add Pureed Tomatoes and stir for 10-15 minutes until the sauce thickens. Adjust sauce if it is too thick add pasta water if it's too thin, add pureed tomatoes. At the very end add 2 tsp of olive oil when the sauce is ready, and salt to taste.
When both pasta and sauce is ready, put the pasta into the sauce pan together and mix well until all the pasta is coated in sauce. Add Basil, Shredded Parmesan Cheese, and Pepper.
Bon Appetit!
180 g Pasta (Casareccia, or whatever pasta you have on hand)
400 g Mixed Frozen Seafood
1/2 28 oz Whole Peeled Tomatoes Pureed (Food Processed or Hand Blender Pureed)
3 tsp Extra Virgin Olive Oil
2 Garlic Cloves Smashed / or Sliced
1 Tsp Chili Oil
2 TBS Sake
2 TBS Sun Dried Tomato Sliced Thinly
1 TBS Fresh Basil Cut Thinly (Ribbons)
Salt & Pepper to Taste
Spaghetti allo Soglio (Seafood Pasta)
Adapted from lightyummy.com
Fill a pot with water, add salt and wait until the water boils. Follow directions per pasta carton instructions for timing. Cook Pasta, then drain pasta once the pasta is cooked.
In a pan pour in 1 TSP of oil, add Garlic over moderate heat, allow the garlic to cook. Add the Frozen Seafood, and then pour in Sake and increase to high heat to evaporate the alcohol. Next add Sun Dried Tomatoes. Finally, add Pureed Tomatoes and stir for 10-15 minutes until the sauce thickens. Adjust sauce if it is too thick add pasta water if it's too thin, add pureed tomatoes. At the very end add 2 tsp of olive oil when the sauce is ready, and salt to taste.
When both pasta and sauce is ready, put the pasta into the sauce pan together and mix well until all the pasta is coated in sauce. Add Basil, Shredded Parmesan Cheese, and Pepper.
Bon Appetit!
180 g Pasta (Casareccia, or whatever pasta you have on hand)
400 g Mixed Frozen Seafood
1/2 28 oz Whole Peeled Tomatoes Pureed (Food Processed or Hand Blender Pureed)
3 tsp Extra Virgin Olive Oil
2 Garlic Cloves Smashed / or Sliced
1 Tsp Chili Oil
2 TBS Sake
2 TBS Sun Dried Tomato Sliced Thinly
1 TBS Fresh Basil Cut Thinly (Ribbons)
Salt & Pepper to Taste
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