Seafood Pasta

By GialloZafferano · 45 min

Ingredients

Instructions

1. Cut the cherry tomatoes and dice the bell pepper. In a large casserole or deep skillet, heat the olive oil, then add the tomatoes, bell pepper, whole garlic cloves and a little chopped parsley.
2. Cook over high heat for 2–3 minutes, stirring often, then lower the heat, cover and simmer for about 10 minutes.
3. Cut the scallops and shrimp into smaller pieces and add them to the pan. Raise the heat and cook for 3–4 minutes, stirring.
4. Pour in the white wine and let it cook until the alcohol has evaporated.
5. Stir in the tomato purée until smooth, season with salt and simmer gently, uncovered, for about 20 minutes.
6. Meanwhile, cook the pasta in boiling salted water. Drain it a couple of minutes before it is fully cooked (al dente) and add it straight into the sauce to finish cooking.
7. Serve right away, topped with fresh chopped parsley.

Summarized from GialloZafferano's video. Watch it for the details.

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