Pasta with seafood and red pepper
6 servings
40 minutes
Pasta with seafood and red pepper is a vibrant embodiment of Italian culinary passion. Originating from Italy's coastal regions, this recipe combines the freshness of seafood, the spiciness of red pepper, and the rich flavor of tomatoes. The secret of the dish lies in its simplicity and balance of flavors: garlic adds aromatic depth, tomatoes provide a slight tanginess, and seafood transforms the pasta into a true gastronomic delight. Perfect for a Mediterranean-style dinner complemented by a glass of white wine. This pasta not only pleases the palate but also conveys the feeling of a summer evening on the Italian coast, where the air is filled with sea breeze and aromas of freshly prepared dishes.
1
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Pasta: 600 g
2
In a deep skillet, heat olive oil and sauté garlic and red pepper over low heat.
- Olive oil: 7 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
3
Increase the heat and add seafood to the pan.
- Seafood: 1 kg
4
Mix well to coat the seafood with oil, reduce the heat, and keep for 2-3 minutes.
5
Add tomatoes, slightly mashed with a fork. Season with salt and pepper.
- Canned tomatoes: 1 jar
- Salt: to taste
- Ground black pepper: to taste
6
Bring to a light boil. Keep on low heat for 5-10 minutes until the tomatoes break down.
7
Drain the cooked pasta in a colander and place it in the pan with seafood.
- Pasta: 600 g
8
Mix well and keep on the heat for 1-2 minutes.
