Paccheri con Sugo di Mare (Pasta with Seafood Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 to 6 servings
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Calories
646 kcal
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Course
Main Course
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Cuisine
Italian
Paccheri con Sugo di Mare (Pasta with Seafood Sauce)
Description
This recipe cooks paccheri pasta, or a substitute large tubular pasta like rigatoni, alongside a seafood sauce starting with olive oil, crushed and finely chopped garlic, and fresh parsley. The garlic is quickly heated to aroma without browning, then combined with quality tomato puree and halved grape tomatoes for freshness and richness. Thinly sliced sweet red bell pepper is added with seasoning of salt, black pepper, and optional hot pepper flakes to contribute mild heat and sweetness.
Fresh or frozen calamari rings or a seafood mix are cooked gently in the sauce for 3 to 4 minutes, just until tender to avoid toughness. Once the pasta is drained al dente, it is added to the sauce and mixed gently with torn fresh basil leaves. The dish is served hot, showcasing tender seafood enveloped in a bright, herbaceous tomato sauce clinging to the large pasta tubes.
Using fresh and quality ingredients, especially for the tomatoes and seafood, is advised to achieve the best flavor contrast and texture. The preparation highlights the simple harmony of garlic, herbs, and seaside flavors typical of Mediterranean cooking.
Ingredients
- 2 ½ Tbsp extra virgin olive oil
- 3 cloves garlic (2 crushed, one finely chopped)
- 1 tsp parsley chopped, as desired, fresh
- 1 cup tomato puree (quality, from Italy)
- 1 ½ cups grape tomatoes (halved or 1 small can of pomodorini tomatoes from Italy)
- 1 small red bell pepper thinly sliced, sweet
- ⅛ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp hot pepper flakes (optional)
- 1 lb calamari rings (and or tentacles, if fresh or seafood mix- I used frozen)
- 1 lb paccheri pasta (smooth or ribbed, use rigatoni or a large tube shaped pasta if you can’t find paccheri)
- 3 leaves basil torn, fresh
Instructions
- Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce.
- Place the olive oil, garlic and parsley in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly.
- Cook for about 2 minutes, then add the tomatoes, red pepper slices and salt, stir and cook for 2 more minutes, then add the calamari or seafood.
- Cook for 3 or 4 minutes or until just cookied (don’t overcook the seafood or it will be tough). Taste for salt, add freshly grated pepper and remove from heat.
- Drain the pasta when it’s al dente, and stir into the sauce. Mix gently, but well. Add torn basil leaves and serve hot.
Notes
- Use fresh, quality ingredients to maximize flavor, especially for the tomatoes and seafood.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 646kcal | 32% |
| Carbohydrates | 98g | 33% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 264mg | 88% |
| Sodium | 153mg | 6% |
| Potassium | 1.003mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1.457IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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