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.
To find out more, follow San Remo at http://bit.ly/2znFBeK
|250g San Remo Pulse Pasta Spaghetti|
|5litres of water|
|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|
|1small squid (clean and cut into rings)|
|Salt and pepper to taste|