Seafood noodle with tomato sauce

Seafood noodle with tomato sauce

Introduction:

"I can't remember how many versions of this dish I've eaten. There are not many delicious dishes. They look similar, but the taste is very different. The two flavors of tomatosauce and soffritto are the essence of this dish. From the practice of two kinds of sauces, give yourself an opportunity to rediscover the true smell of "tomato sauce".

Production steps:

Step 1: prepare materials. Attachment: tomato sauce is a kind of sauce; tomato paste is a kind of concentrated tomato puree with little water content; canned tomato is a kind of canned tomato with its juice, generally including peeled whole tomato and small tomato.

Step 2: make tomato sauce, stir fry onion with olive oil over medium heat until tender and fragrant

Step 3: then add the fragrant leaves, garlic, thyme, oregano, basil and stir fry.

Step 4: pour in the tomato can

Step 5: stir fry to speed up water evaporation, the remaining 2 / 3 can be seasoned with salt

Step 6: start making pasta: take out the shrimp line with the shrimp knife

Step 7: take out scallop skirt (it can be used to add fresh scallop to soup or stir fry)

Step 8: bring a pot of water to a boil, pour in olive oil, add 2 teaspoons salt, and then add pasta

Step 9: cook according to the time shown in the pasta package, remove and drain 2 minutes in advance

Step 10: after draining, mix in a little olive oil and set aside. In addition, keep about 2 cups of noodle soup for use

Step 11: add olive oil and stir fry onion until tender and fragrant

Step 12: add scallops, shrimps and safritto and stir fry

Step 13: spray dry white wine

Step 14: wait for the gas and acidity to dissipate, then stir fry with ketchup

Step 15: stir in the cooked pasta

Step 16: stir thoroughly, and add the noodle soup to enhance the viscosity according to the situation (the noodle soup will become thinner after adding, but the sauce will gradually thicken with continuous stirring and rising temperature)

Step 17: serve with oregano

Materials required:

Italian wide face: 10 balls

Deep sea prawns or tiger prawns: 2

Scallops: 2

Ketchup: 2 cups

Fresh oregano: right amount

Saffrotto: 1 tablespoon

Other small seafood: moderate

Dry white wine: 1 cup

White onion: 3

Peeled whole tomato can: 3 cans

Garlic: 3 cloves

Fragrant leaf: 1 piece

Fresh thyme: 1 bunch

Basil: 8 tablets

Sea salt: moderate

Olive oil: right amount

Precautions: 1. What we need to do is tomato sauce, a kind of classic eggplant sauce. The flavor and taste of hand-made tomato sauce are very different from those of industrial tomato sauce. It's easy to know at a try. Because it takes a little time to make it, you can do more at a time, freeze it in bags, and thaw it every time you use it. Of course, you can do it easily after you are proficient. Note: tomato sauce is a kind of sauce; tomato paste is concentrated tomato puree with little water content; canned tomato is canned by tomato and its juice, generally including peeled whole tomato can and small tomato can; 2. Safforitto is a concentrated product made of onion and tomato, which contains very little water, has strong flavor and strong impact . Safforitto (short version): 2 large white onions, 2 cans of peeled tomatoes, 2 cloves of garlic and olive oil. Step 1: stir fry the onion with olive oil until tender and fragrant, then stir fry the garlic shreds, and then pour into the tomato can; step 2: stir fry continuously over medium heat until the water is completely evaporated, leaving the black red solid. 3. In addition, there are onion diced four step fast cutting method, pictures see the log, you can refer to.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh