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Ellbow Pasta - Frutti di Mare

Ingredients

400 g BECHTLE Ellbows
1 onion
1 clove of garlic
800 g cocktail tomatoes
½ bunch flat-leaf parsley
½ bunch basil
400 g Frutti di Mare, pre-cooked
Olive oil for frying
100 ml white wine
Salt, pepper, sugar

Preparation

  1. Peel and finely dice the onion and garlic. Wash and halve the tomatoes. Wash the herbs, shake dry, pluck the leaves and chop finely. Drain the frutti di mare if necessary.
     
  2. Fry the onions in hot olive oil. Add the seafood and garlic and fry briefly (be careful not to let the garlic brown!) and set aside.
     
  3. Deglaze the pan with white wine and allow to boil away almost completely. Add the tomatoes and simmer for approx. 7 mins., stirring occasionally, until a thick consistency is reached. Add the roast and herbs, cook briefly and season to taste with salt, pepper and sugar.
     
  4. Meanwhile, cook the pasta in plenty of boiling salted water according to the packet instructions until al dente.
     
  5. Serve the frutti di mare with the pasta.