Seafood Pulse Spaghetti Pasta

Mains
Pasta
Seafood

Easy Level:

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
San Remo Pulse Pasta Spaghetti
0.00
g
g
San Remo Pulse Pasta Spaghetti
0.00
litres
litres
of water
0.00
litres
litres
of water
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
g
g
white onion (diced)
0.00
g
g
white onion (diced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
cilantro (chopped)
0.00
g
g
cilantro (chopped)
0.00
g
g
mint leaf (chopped)
0.00
g
g
mint leaf (chopped)
0.00
tsp
tsp
dried oregano
0.00
tsp
tsp
dried oregano
0.00
tsp
tsp
cumin powder
0.00
tsp
tsp
cumin powder
0.00
tsp
tsp
chilli flakes
0.00
tsp
tsp
chilli flakes
0.00
g
g
canned diced tomatoes
0.00
g
g
canned diced tomatoes
0.00
tbsp
tbsp
San Remo Sundried Tomato & Garlic Concentrate
0.00
tbsp
tbsp
San Remo Sundried Tomato & Garlic Concentrate
0.00
ml
ml
seafood stock
0.00
ml
ml
seafood stock
0.00
tiger prawns
0.00
tiger prawns
0.00
mussels
0.00
mussels
0.00
small squid (clean and cut into rings)
0.00
small squid (clean and cut into rings)
0.00
scallops
0.00
scallops
Salt and pepper to taste
Salt and pepper to taste

Steps

1

Heat 2 tbsp olive oil on medium heat in a pan.
Heat 2 tbsp olive oil on medium heat in a pan.
Mark as completed

2

Saute 100g chopped white onions until translucent.
Saute 100g chopped white onions until translucent.
Mark as completed

3

Add in 30g minced garlic. Saute until fragrant.
Add in 30g minced garlic. Saute until fragrant.
Mark as completed

4

Mix in 1 tsp dried oregano, ½ tsp cumin powder and 2 tsp chili flakes.
Mix in 1 tsp dried oregano, ½ tsp cumin powder and 2 tsp chili flakes.
Mark as completed

5

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

6

Sprinkle in half of the minced cilantro and mint.
Sprinkle in half of the minced cilantro and mint.
Mark as completed

7

Season with salt and pepper to taste . Mix well and set aside.
Season with salt and pepper to taste . Mix well and set aside.
Mark as completed

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.
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.
Mark as completed

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
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
Mark as completed

10

Add in the cooked Pulse Spaghetti and toss in sauce
Add in the cooked Pulse Spaghetti and toss in sauce
Mark as completed

11

Garnish with chopped cilantro and mint. Serve immediately.
Garnish with chopped cilantro and mint. Serve immediately.
Mark as completed

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