Spaghetti with seafood and cherry tomatoes
2 servings
30 minutes
Spaghetti with seafood and cherry tomatoes is the embodiment of Mediterranean cuisine, combining the freshness of the sea's bounty and the sweet acidity of tomatoes. This recipe draws inspiration from traditional Italian cooking, where simple ingredients come together in a harmony of flavors. Spaghetti soaked in a fragrant sauce of seafood, garlic, and olive oil acquires a rich, delicate taste. The light acidity of cherry tomatoes complements the tenderness of octopus and shrimp, while basil adds a spicy freshness to the dish. Splashes of dry red wine deepen the flavor. This dish is perfect for dinner with a glass of wine, creating an atmosphere of sea breeze and southern warmth. It is light yet nourishing, providing a sense of comfort and gastronomic delight.
1
Put water for the spaghetti.
2
Cut the garlic clove in half. Similarly, cut each tomato into 2 halves. Heat the oil in a pan and add the garlic. Let the oil absorb its flavor, then add the tomatoes. Simmer on low heat for a while until the tomatoes become tender. Remove the garlic.
- Garlic: 1 clove
- Cherry tomatoes: 8 pieces
- Olive oil: 1 tablespoon
3
Meanwhile, drop the spaghetti into boiling water and cook until al dente.
- Spaghetti: 100 g
4
Add seafood to the tomatoes. If the canned goods are in oil, let them drain; otherwise, the fish oil will overpower the olive oil's scent. Without covering, allow the mixture to dry out on high heat, but do not over-dry. The octopuses should have a golden crust.
- Seafood cocktail: 150 g
5
Scoop the pasta from the pot with a slotted spoon and add it to the seafood sauce. Pour in the wine. Allow to boil. Sprinkle with dry basil.
- Red dry wine: to taste
- Basil: to taste