Penne with seafood in tomato sauce

Name: penne with seafood in tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g wholegrain penne; 500 g frozen seafood; 1 eggplant; 23 g anchovy fillets in canned oil; 690 ml sugocasa cipolla e aglio tomato sauce; 100 ml dry white wine; 75 g arugula

Pasta with shrimps, anchovies and tomato sauce.

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.

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Nutrition

590Calories

Sodium7% DV170mg

Fat18% DV12g

Protein68% DV34g

Carbs27% DV81g

Fiber8% DV2g

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