Seafood Pulse Spaghetti Pasta – 海鲜意大利面

Love seafood AND pasta at the same time? We have just the thing for you today!

First we heat the pan up, then start off by cooking the sauce. After we saute the onions and garlic we then add oregano, cumin powder and chili flakes, finally adding canned diced tomatoes and San Remo’s Sundried Tomato & Garlic Concentrate.

We choose to add tiger prawns, scallops, squid rings, and mussels. Cover and let the seafood simmer slowly before tossing the cooked spaghetti into flavorful sauces. Last but not least, we garnish with cilantro and mint and you have yourself a perfect meal for 2.

San Remo’s Pulse Pasta uses pulses like peas, lentils, chickpeas, and borlotti beans to produce an alternative to wheat pasta. More protein and less carbs, an ideal pasta for gluten-free diets and healthy lifestyles.

To find out more, follow San Remo at http://bit.ly/2znFBeK

 

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  • Skill: Easy

Ingredients:

  1. 250g San Remo Pulse Pasta Spaghetti

  2. 5 litres of water

  3. 1 tbsp salt

  4. 2 tbsp olive oil

  5. 100g white onion (diced)

  6. 30g garlic (minced)

  7. 10g cilantro (chopped)

  8. 5g mint leaf (chopped)

  9. 1 tsp dried oregano

  10. ½ tsp cumin powder

  11. 2 tsp chilli flakes

  12. 400g canned diced tomatoes

  13. 3 tbsp San Remo Sundried Tomato & Garlic Concentrate

  14. 100ml seafood stock

  15. 6 tiger prawns

  16. 10 mussels

  17. 1 small squid (clean and cut into rings)

  18. 8 scallops

  19. Salt and pepper to taste

Steps:

  1. Heat 2 tbsp olive oil on medium heat in a pan.

  2. Saute 100g chopped white onions until translucent.

  3. Add in 30g minced garlic. Saute until fragrant.

  4. Mix in 1 tsp dried oregano, ½ tsp cumin powder and 2 tsp chili flakes.

  5. Pour in 400g canned diced tomatoes, 3 tbsp San Remo Sundried Tomato & Garlic Concentrate and 100ml seafood stock.

  6. Sprinkle in half of the minced cilantro and mint.

  7. Season with salt and pepper to taste . Mix well and set aside.

  8. In another pot with 5 litres of boiling water and 1 tbsp salt, add 250g San Remo Pulse Pasta Spaghetti. cook for 7 minutes until al dente.

  9. Bring tomato sauce to a boil, lower heat. Add in 6 prawns, add in 10 mussels, 8 scallops and squid rings. Cover and simmer for 3-4 minutes until cooked

  10. Add in the cooked Pulse Spaghetti and toss in sauce

  11. Garnish with chopped cilantro and mint. Serve immediately.