Seafood Pulse Spaghetti Pasta

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.
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250g San Remo Pulse Pasta Spaghetti
5litres of water
1tbsp salt
2tbsp olive oil
100g white onion (diced)
30g garlic (minced)
10g cilantro (chopped)
5g mint leaf (chopped)
1tsp dried oregano
½tsp cumin powder
2tsp chilli flakes
400g canned diced tomatoes
3tbsp San Remo Sundried Tomato & Garlic Concentrate
100ml seafood stock
6tiger prawns
10 mussels
1small squid (clean and cut into rings)
8 scallops
Salt and pepper to taste



Heat 2 tbsp olive oil on medium heat in a pan.
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Saute 100g chopped white onions until translucent.
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Add in 30g minced garlic. Saute until fragrant.
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Mix in 1 tsp dried oregano, ½ tsp cumin powder and 2 tsp chili flakes.
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Pour in 400g canned diced tomatoes, 3 tbsp San Remo Sundried Tomato & Garlic Concentrate and 100ml seafood stock.
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Sprinkle in half of the minced cilantro and mint.
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Season with salt and pepper to taste . Mix well and set aside.
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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.
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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
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Add in the cooked Pulse Spaghetti and toss in sauce
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Garnish with chopped cilantro and mint. Serve immediately.
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