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Maha
Penne with seafood in tomato sauce
Pasta with shrimps, anchovies and tomato sauce.
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Ingredients
Directions
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Boil the penne in plenty of salt water according to the instructions on the package.
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Thaw the seafood cocktail according to the instructions on the packaging and pat dry well.
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Cut the aubergine into small cubes. Melt the anchovy fillets in a skillet. Fry the aubergine cubes in 4 min.
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Add the sugacasa (tomato sauce) and white wine. Scoop the thawed seafood cocktail through and warm over low heat.
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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.
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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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