NewsTomato Recipes

Seafood and Tomato Pasta

By May 2, 2018 No Comments

Serves: 2

Preparation: 10 minutes

Cook: 15 minutes

  • 3tbsp olive oil
  • 4 British large vine tomatoes, skinned and finely chopped
  • 1 red onion, finely chopped
  • Few drops of balsamic vinegar
  • 160g small scallops
  • 180g tagliatelle or linguine
  • 200g cooked, peeled prawns
  • 2tbsp chopped fresh parsley, plus extra to garnish
  • 6-8 British Baby Plum tomatoes, halved
  • 30g Parmesan cheese, finely grated
  • Salt and freshly ground pepper
  1. Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
  2. Meanwhile, cook the pasta in lightly salted boiling water for 10-12 minutes, until tender.
  3. Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute until heated through.
  4. Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls.
  5. Sprinkle with Parmesan cheese and extra parsley.

Note: Instead of scallops, you can use a few extra prawns and add in a handful of peas.