180 g pasta like farfalle o casareccia (last one was used for the pictures)400 g mixed frozen seafood, defrosted if possible1 tin cherry tomatoes (about 400 g), drained3 teaspoon extra virgin olive oil2 garlic cloves, sliced1 red chilli, sliced (optional)2 tablespoon water or stock1 bunch fresh parsley, choppedsalt & pepper to taste
Preparation When I have the time I prefer to defrost the seafood and keep on the side the water that the fish will release. I use the water then to thin the sauce if necessary. If you don’t have the time to do that, it’s fine to cook the seafood also directly from frozen. Put 1 teaspoon of oil, the sliced garlic and chilli in a large pan. Let the garlic slightly fry but be careful not to burn it! Add the seafood (drained if defrosted) and stir fry it for about 5-10 minutes on a moderate flame. Pour the water or stock and let it evaporate on a high flame. Add the drained cherry tomatoes and squash them slightly, so that they release their juice. Cover and cook for about 10-15 minutes until the sauce thickens. If the sauce dries too much add a little water, possibly the water released during defrosting or a little cooking water from the pasta. Only when the sauce is ready add the remaining 2 teaspoons of olive oil and salt to taste. While the sauce simmers cook the pasta in a large pan of boiling salty water following the timing indicated on the packet. When it is ready, drain the pasta well and mix it with the sauce. Add the fresh chopped parsley, mix well and serve, adding freshly ground pepper.