Linguine with Prawns and Scallops in a Roasted Tomato Sauce Recipe
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| 400 g/14 oz linguine | ||
| 1 kg/2 1/2 lb tomatoes | ||
| 80 mL/3 oz olive oil | ||
| 200 g/7 oz scallops | ||
| 200 g/7 oz green prawns, peeled | ||
| 150g calamari, cut into rings | ||
| 200 g/7 oz firm white fish pieces | ||
| Garlic | 3 Clove (5gm), crushed | |
| 2 brown onions, diced | ||
| Tomato Paste | 1 Tablespoon | |
| 80 ml/3 oz water | ||
| 1/3 cup/20 g/2/3 oz parsley, chopped | ||
| Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cook the linguine in salted boiling water until al dente and set aside.
2. To roast the tomatoes: preheat the oven to 180°C/350°F/Gas 4. Cut the tomatoes in half and place on a baking tray. Drizzle with a little olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes until tomatoes are well roasted.
3. Place roasted tomatoes in a food processor and process for a few seconds, but do not over-process. (The mixture should still have texture.)
4. Heat half the oil in a pan. Saute the scallops and the prawns for 2 minutes until just cooked, and remove from the pan. Add the calamari and cook for 2 minutes, before removing from the pan. Adding a little more oil if needed, saute the fish for a few minutes until just cooked, and remove from the pan.
5. Heat the remaining oil, and saute the garlic and onion for a few minutes until cooked. Add the tomato mixture, tomato paste and water, and simmer (for 10 minutes). Carefully add the seafood to the sauce, season with salt and pepper, and mix through the chopped parsley.
6. Serve with the linguine and Parmesan cheese.
2. To roast the tomatoes: preheat the oven to 180°C/350°F/Gas 4. Cut the tomatoes in half and place on a baking tray. Drizzle with a little olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes until tomatoes are well roasted.
3. Place roasted tomatoes in a food processor and process for a few seconds, but do not over-process. (The mixture should still have texture.)
4. Heat half the oil in a pan. Saute the scallops and the prawns for 2 minutes until just cooked, and remove from the pan. Add the calamari and cook for 2 minutes, before removing from the pan. Adding a little more oil if needed, saute the fish for a few minutes until just cooked, and remove from the pan.
5. Heat the remaining oil, and saute the garlic and onion for a few minutes until cooked. Add the tomato mixture, tomato paste and water, and simmer (for 10 minutes). Carefully add the seafood to the sauce, season with salt and pepper, and mix through the chopped parsley.
6. Serve with the linguine and Parmesan cheese.
Chef
