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Seafood Pasta in Tomato Sauce Recipes

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Seafood Pasta in Tomato Sauce Recipes



3 medium Onions, cooking ,diced
1/2 large Onion, Spanish , sliced thinly
2 tsp Ginger , sliced thinly
1.5 tsp Garlic ,sliced thinly, chopped
2  Red Bell Peppers, chopped
1 Green Bell Pepper, chopped
4-5 sticks Celery , chopped
3-4 stocks (with outer leaves) Anise/Fennel , chopped
15 medium Mushrooms, cut
184g (2-3 tins)Tuna Fish, packed in water (optional) ,drained 133 g
1 kilogram  Shrimps and/or Mussels, fresh in the shell
or other shell fish (squid, scallops, etc.)
155 ml Tomato paste
150 ml
1 large tin plum or diced
1 large tin tomatoes, diced


Worcestershire sauce to taste
Hot pepper sauce (Louisiana) to taste - optional
3 tsp Tarragon
2 tsp Basil 
1 tsp Thyme
1 tsp Marjoram
2 tsp Red Pepper flakes
2 tsp Paprika
1 tsp Chili Powder
1 tsp Cumin Seeds
1 tsp Mustard, ground
2 tsp Black pepper (ground or peppercorns)


500g Rotini noodles 
Parmesan cheese, grated to taste
Parsley to taste


1. Prepare the vegetables as indicated: chopped or sliced. Reserve some of the chopped
    cooking onions and chopped celery to be used later with the mussels (if mussels are used).

2. In a large skillet or wok, quickly stir-fry or brown the chopped and sliced onions, with the
    garlic and ginger.

3. Add the other chopped and sliced vegetables, and stir- fry at a medium heat: do not
    overcook; and then add the soya and Worcestershire sauce. Remove from the heat while

    the vegetables are still firm.

4. In a crock pot or Dutch oven, add the tomato paste and water; then add the tin(s) of plum
    tomatoes, and the diced tomatoes. Stir thoroughly, while cooking at a low heat.

5. Add the red pepper sauce (optional) and the herbs/spices, as listed above, ground mustard,
    and black pepper; and stir thoroughly.

6. Drain the 2 (or 3) tins of flaked tuna, and add to the tomato sauce, if desired to thicken the
    sauce (may be omitted).

7. Add the stir-fried vegetables from the wok or skillet; and simmer for about 2 hours.

8. Add the chopped or sliced mushrooms, about 10 - 15 minutes before the end.

9. After washing the fresh mussels in their shells, place them in a steamer (bamboo steamer in
    a wok, or in a vegetable steamer); cover with diced onions and celery (as above). Boil the
    water to a high heat, and steam the mussels until the shells open: no more than 3 minutes
    maximum. Do not overcook.

10. Remove the mussels from the steamer, and remove the mussels from their shells, adding
    them to the sauce mixture in the Dutch oven or crock pot, with the heat off. Stir thoroughly.

11. Alternatively (or with the mussels) steam the shrimps (and/or other frozen shell fish); and
    for no more than 1 (one) minute. Similarly add to the sauce mixture in the Dutch oven or
    crock pot, with the heat off. [Beware the common danger of overcooking the shell fish]

12. Prepare the Rotini noodles according to directions on the package: cook in rapidly boiling
    water (unsalted) for 8 - 10 minutes; drain and rinse with hot water in a colander.

13. Add spoonfuls of the seafood/tomato/vegetable sauce to each bowl of pasta.

14. Sprinkle with Romano or Parmesan cheese and parsley, to taste.

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