Seafood Puttanesca pasta

November 1, 2016

Seafood Puttanesca pasta

Ingredients

1kg very ripe roma tomatoes, halved lengthways
3 garlic cloves (for tomato sugo)
70ml or 1/2 cup extra virgin olive oil
1 x 500g packet egg fettuccine (cooked until al dente)
400g white fresh fish
(snapper/cod/swordfish)
12 large green prawns
(peeled and deveined)
12 Black Lip mussels or Cloudy Bay clams (shell washed and cleaned)
50ml olive oil
1 spanish onion (finely sliced)
4 garlic cloves (sliced)
1/2 cup white wine
100g Danish fetta
70g baby capers
50g pitted black olives
1/2 bunch basil leaves (torn)
1 tsp sea salt
1/2 teaspoon ground white pepper

Method

1.  To make tomato sugo, preheat oven to 180ºC. Squeeze tomatoes to remove seeds and excess liquid (discard excess liquid), place in a large roasting pan with garlic, drizzle with oil, season to taste and roast until very tender (45-50 minutes). Cool slightly then pass through a fine sieve and season to taste.
2.  In a large frying pan, warm olive oil until hot. Saute onion and garlic until translucent. Add all seafood and toss through onion mix until it becomes translucent. Add white wine and reduce by half.
3.  Add 2 cups of the tomato sugo (puree) and cook on medium heat until seafood is cooked and the sauce is reduced and has thickened. Mix through capers, olives, basil and seasoning.
4.  Have the fettuccine slightly blanched and strained, then toss through the sauce. Serve with the crumbled fetta and more fresh basil if desired.
Serves 4 people

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