Roasted Vine Tomato Frutti di Mare
ROASTED VINE TOMATO FRUTTI DI MARE
Serving Size: 2-3 servings
What you’ll need:
Two small handfuls of your pasta of choice
As much seafood as you like (we used 4 shrimp, a small handful of scallop, a few fresh calamari and two handfuls of fresh mussels)
1 TBSP of butter
½ Cup of olive oil
4-6 ripe vine tomatoes
3 Cloves of garlic
3 TBSP of finely chopped parsley
½ cup of white wine
Salt and Pepper to taste
Red Chilli Flakes to taste
Directions:
1. Preheat your oven to 350F.
2. Cut the tomatoes into large chunks and peel one clove of garlic and place on a lined baking sheet. Drizzle a generous amount of olive oil and salt all over the tomatoes and garlic.
3. Place in the oven and bake for about 20 min or until the tomatoes are roasted with a golden colour on its raw flesh (don’t char the tomatoes).
4. In the meantime, cook your pasta al dente in salted water. Remove from the water and drizzle with a little oil to prevent it from sticking. Set aside.
5. Devein, shell or chop any seafood that requires it.
6. When the tomatoes and garlic are done, remove from the oven and add to a blender or food processor and blitz until smooth and velvety. Add salt and chilli flakes to taste.
7. Finely chop the remainder of the raw garlic.
8. In a large pan, heat a generous amount of olive oil and add the chopped garlic. As the oil is flavoured by the garlic, be sure not to get much colour on the garlic.
9. Add the seafood to the pan and a pinch of salt. Add the butter as the seafood gently cooks and freshly ground black pepper.
10. After about 1 minute of cooking time (or until the shrimp is pink and/or the mussels are open), pour in the white wine and hear that sizzle!
11. Continue cooking for another minute before adding your tomato sauce.
12. Add the cooked pasta and gently toss in the sauce. Taste for salt and pepper.
13. Sprinkle with the fresh parsley, and then devour!
Pearing Suggestions: Serve with a side of crusty garlic bread to dunk in the sauce, and a glass of chilled white wine!
Chef’s Note: the fresher the seafood, the better! And true to Italian tradition, don’t add any parmesan cheese!
