Paccheri con Sugo di Mare (Pasta with Seafood Sauce)
A fresh and tasty seafood pasta dish inspired by a restaurant in Terracina, Italy.
Ingredients
- 2 ½ Tbsp extra virgin olive oil
- 3 cloves garlic (2 crushed, one finely chopped)
- 1 tsp fresh parsley (chopped, as desired)
- 1 cup tomato puree (quality, from Italy)
- 1 ½ cups grape tomatoes (halved or 1 small can of pomodorini tomatoes from Italy)
- 1 small sweet red pepper (thinly sliced)
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅛ tsp hot pepper flakes (optional)
- 1 lb calamari rings (and or tentacles, if fresh or seafood mix- I used frozen)
- 1 lb paccheri pasta (smooth or ribbed, use rigatoni or a large tube shaped pasta if you can’t find paccheri)
- 3 leaves fresh basil (torn)
Instructions
- Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce.
- Place the olive oil, garlic and parsley in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly.
- Cook for about 2 minutes, then add the tomatoes, red pepper slices and salt, stir and cook for 2 more minutes, then add the calamari or seafood.
- Cook for 3 or 4 minutes or until just cookied (don’t overcook the seafood or it will be tough). Taste for salt, add freshly grated pepper and remove from heat.
- Drain the pasta when it’s al dente, and stir into the sauce. Mix gently, but well. Add torn basil leaves and serve hot.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
Serving: 1 | Calories: 646kcal | Carbohydrates: 98g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 264mg | Sodium: 153mg | Potassium: 1.003mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1.457IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 4mg
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