Filter
Reset
Sort ByRelevance
Maha
Penne with seafood in tomato sauce
Pasta with shrimps, anchovies and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the penne in plenty of salt water according to the instructions on the package.
-
Thaw the seafood cocktail according to the instructions on the packaging and pat dry well.
-
Cut the aubergine into small cubes. Melt the anchovy fillets in a skillet. Fry the aubergine cubes in 4 min.
-
Add the sugacasa (tomato sauce) and white wine. Scoop the thawed seafood cocktail through and warm over low heat.
-
Season the sauce with salt and pepper. Add a dash of cooking water to the tomato sauce. Drain the penne and scoop with the sauce.
-
Divide the arugula over deep plates and scoop the penne.
Blogs that might be interesting
-
60 minMain dishharicots verts, orange, Red onions, garlic, fennel, celery, black olives without pit, redfish fillet, medium dry sherry, liquid butter,package with redfish and fennel
-
40 minMain dishMacaroni, garlic, traditional olive oil, cool fresh broccoli, dried Italian herbs, roasted red peppers in pot, paprika, chilled hüttenkäse cheese,pasta dish with paprika sauce and broccoli
-
20 minMain dishbunch onions, Scottish salmon fillet, precooked fine potatoes, olive oil with basil, salt and freshly ground pepper, creme fraiche, pizza cheese,gratinated rösti with salmon
-
45 minMain dishonion, Red pepper, yellow bell pepper, fresh thyme, fresh coriander, fresh flat parsley, tomato, cumin (djinten), mild olive oil, cane sugar, dried laurel leaves, saffron, cayenne pepper, tap water, medium sized egg,yotam ottolenghi's shakshuka
Nutrition
590Calories
Sodium7% DV170mg
Fat18% DV12g
Protein68% DV34g
Carbs27% DV81g
Fiber8% DV2g
Loved it