Pasta with seafood in tomato sauce is a delightfully bright and tasty dish of Mediterranean cuisine. By the way, this delicacy is also suitable for non-strict days of fasting. It’s easy and quick to prepare, there are absolutely no difficult moments. The only thing that can let you down is low-quality seafood, so be sure to smell it before you start cooking. High-quality, unspoiled seafood has almost no characteristic fishy odor (and no unpleasant odor at all). Their aroma is fresh, in my opinion - a little sweet.

Before preparing this dish, all seafood must be completely defrosted - ice-cold ones will have a different cooking time. In Mediterranean cuisine, seafood is usually cooked very briefly. The only exception is squid (and related octopuses and cuttlefish). They are denser than those usually sold in Russia, and normally require longer cooking time. So the manufacturer of my frozen seafood mixture cheated: he chopped them finely. If you make pasta with seafood in tomato sauce not from a ready-made mixture, but from individual components, then look at what color your squid is. If the meat is almost pure white - these are southern ones, they will need to be introduced first. If the pinkish-yellowish-grayish (in short, not white) are northern ones, they have exactly the same cooking time as shrimp and mussels, they do not need to be cut smaller or introduced before everything else.

Naturally, if you have good ripe tomatoes, you can use them in pasta with seafood. Only, ideally, they need to be blanched, peeled and seeded, and chopped. When frying, you should check whether they are sour. If they are sour, it is quenched with a small amount of soda and sugar. To make the dish quick and hassle-free, I prefer to use chopped tomatoes in their own juice or tomato passata (something like thick tomato juice) for this recipe.

The color and type of paste, in general, do not play any role. The black paste is tinted with sepia, that is, it seems like it could have an additional seafood taste, but I have never been able to taste it in my life. It looks, of course, very original, but white in this dish is no worse, and is found much more often.

Peel the onion and garlic and chop finely.

Fry the onion in olive oil until translucent and golden or brownish. It must become soft. If you don’t really like the pronounced taste of garlic, then it is better to add it to the onions at the end of frying. The more you like bright garlic, the closer to the end of cooking it should be introduced.

When the onion is essentially ready, boil water, add a little salt and cook the pasta in it, according to the instructions on the package.

Add seafood, tomatoes, garlic and herbs to the onions and simmer it all together over low or medium heat for about 10 minutes.

At the very end of cooking, when the tomato sauce has thickened, add salt and pepper. You can sprinkle in some more fresh herbs and seasonings.

After draining the liquid, the finished pasta is either thrown into the pan and mixed with the sauce, or placed on a plate and poured with sauce on top. In my opinion, the first one tastes better, although, of course, the second one looks neater.

Pasta with seafood in tomato sauce is ready. Bon appetit!

Feel yourself on the shores of the Mediterranean Sea!

How to make a royal dish from ordinary pasta, appropriate even on a festive table? Just ask the Italians. Their ability to cook true masterpieces from simple ingredients is amazing. Just look at the world-famous Pepperoni pizza or Carbonara pasta. In this article we will tell you how to quickly and, most importantly, deliciously prepare a real Mediterranean dish - spaghetti with seafood with creamy sauce. For ease of preparation, the recipes contain ready-made seafood cocktails, but the dish will turn out truly authentic if you replace the ready-made set in the recipe with a mixture of seafood purchased separately. This way you will choose the seafood that you like best, and you will be confident in the quality and freshness of the products.

Pasta for Italian pasta

Even the Italians themselves, ardent lovers of various pastas, do not know how many types of pasta there are. In shape it can be classic spaghetti, fettuccine, penne, all kinds of horns and shells. When choosing pasta for cooking, it is important to pay attention not to the form, but to the content. The composition is what ultimately determines the taste of a dish. For classic Italian pasta, it is better to take pasta made from durum wheat with the addition of salt and water. Those products that contain egg or other ingredients are not suitable.

Seafood for pasta

Frozen seafood cocktail - an assortment of various types of seafood. It usually includes squid, mussels, octopus, shrimp and scallops. On the shelves, as a rule, boiled frozen sets are offered, which you just need to defrost. Such cocktails do not need to be boiled again, otherwise the seafood meat will become tough and rubbery. Any heat treatment must be quick and boils down to simply bringing the seafood cocktail to the desired temperature. What does not apply to fresh frozen seafood sets. These need to be prepared according to the instructions on the package. But they also do not require much time for heat treatment. Just boil for a few minutes in salted water and the fresh-frozen seafood cocktail is ready.

Ingredients:

• spaghetti (or other types of pasta) – 300 gr.;
• boiled frozen sea cocktail – 300 gr.;
• cream 20% - 150 ml;
• hard cheese – 100 gr.;
• butter – 50 gr.;
• olive oil – 3 tbsp;
• pitted olives – 8 pcs.;
• garlic – 2 cloves;
• a mixture of your favorite dry herbs, it is better to take oregano, basil, rosemary, etc.;
• salt, pepper - to taste.

Cooking method

1. To cook pasta you will need a large saucepan. Even a small amount of spaghetti should be cooked in at least three liters of water. For 300 grams we take 4 liters. This is the only way the spaghetti will turn out strong and keep its shape without sticking together. By the way, sometimes, to prevent the pasta from turning into a homogeneous viscous mass, add a few tablespoons of olive oil. But this is not necessary if you cook them in a lot of water. Boil pasta in salted water for 4 minutes. Cook until al dente or “to the tooth”, when the middle is still a little hard. Cooking time may vary depending on the type of pasta. The packaging of good durum wheat pasta usually indicates two options: cooking time until al dente and until fully cooked.
2. While the pasta is boiling, prepare the seafood sauce. The seafood cocktail must be defrosted in advance; it is better to do this at least an hour in advance. Defrost through a sieve to remove all the water. In some recipes, you can find the option of preparing a frozen seafood cocktail, but then you risk getting a watery mass, and long evaporation will lead to the seafood becoming rubbery in taste. Don’t risk it and defrost the sea creatures in advance. Heat olive oil and butter in a heavy-bottomed frying pan. Lightly fry the crushed garlic cloves and remove immediately so that only the aroma remains in the oil. Then add the seafood set and fry for a couple of minutes - this will be enough for the seafood to absorb the creamy taste of the oil and the aroma of garlic. Salt and pepper, add herbs. Pour in the cream in a thin stream, bring to a boil, reduce heat and simmer slightly until thickened.
3. Drain the pasta in a colander. Let the water drain and immediately add to the sauce with the sea cocktail. Add grated cheese and mix thoroughly. Serve immediately after cooking, lightly sprinkled with grated cheese and fresh herbs.

Ingredients:

• spaghetti – 300 gr.;
• sea ​​cocktail – 300 gr.;
• cream 20% - 150 ml;
• garlic – 3 cloves;
• tomatoes – 2 pcs.;
• hard cheese – 100 gr.;
• olive oil – 3-5 tbsp;
• butter – 50 gr.;
• mixture of Provencal herbs – 1 tsp;
• salt, pepper - to taste.

Cooking method

1. Boil pasta in boiling, salted water. To prevent the pasta from sticking together and keep its shape, you need to take at least 1 liter of water for every 100 grams. While the spaghetti (or other type of pasta of your choice) is boiling, prepare the sauce.
2. Fry the seafood cocktail in butter for 2 minutes.
3. For the sauce, take a defrosted seafood cocktail and drain the water. Heat olive oil in a thick-bottomed frying pan. Crush the garlic cloves with the wide side of a knife (flatten) and lightly fry in oil. Remove the garlic so that it does not burn and add bitterness to the dish. For cooking, its aroma in the oil is enough.
4. Prepare tomatoes for sauce in advance. Make cross-shaped cuts on the stalk, pour boiling water over the tomatoes and pour ice water over them. After a couple of minutes, the skin of the tomato can be easily removed. Finely chop the tomato pulp. You can separate the pulp from the skins of tomatoes even faster. To do this, you need to cut each tomato in half and rub the side with the cut through a grater, so the skin will remain outside, and the already chopped pulp will remain in the bowl.
5. Add crushed tomato pulp to a frying pan with aromatic olive oil, where seafood is fried, simmer for a couple of minutes and pour in cream. Bring to a boil and reduce slightly until thick. Salt, pepper, add a mixture of herbs.
6. Add seafood fried in butter to the resulting aromatic sauce and simmer for another couple of minutes.
7. Place the finished pasta in a colander and drain the water. Add pasta to the seafood sauce, pour grated cheese into the same bowl and mix thoroughly. Serve the dish hot, sprinkled with grated cheese, finely chopped fresh herbs and ground pepper.

Ingredients:

• spaghetti – 300 gr.;
• sea ​​cocktail – 300 gr.;
• olive oil – 3 tbsp;
• butter – 50 gr.;
• cream 20% - 100 ml;
• garlic – 3 cloves;
• hard cheese -100 gr.;
• tomatoes in their own juice – 2 pcs.;
• fresh hot pepper – 1 pod;
• salt, black pepper - to taste.

Cooking method

1. Boil spaghetti in 4 liters of salted water. Cooking time is about 4 minutes, until al dente.
2. While the pasta is boiling, melt the butter in a frying pan and fry the seafood in it for 1 minute if it was boiled and frozen and about 5 minutes if it was fresh frozen.
3. Heat olive oil in another frying pan. Crush the garlic cloves with the flat side of a knife, lightly squeezing out the juice. Remove seeds and white veins from the pepper. Cut into rings. Fry the peppers and garlic in olive oil until a characteristic smell appears - about 3 minutes. Remove the pepper from the pan. Pour the crushed tomato mixture from tomatoes in their own juice onto this aromatic oil. Simmer lightly and add cream, simmer until the sauce thickens.
4. Place seafood in the prepared sauce and simmer until it is saturated with the aroma of spices.
5. Drain the spaghetti in a colander, drain the water and mix with the sauce. Add the grated cheese on a medium grater and mix thoroughly. The dish is ready.

I like it when a recipe is both simple and very bright, beautiful, tasty and unusual. This includes pasta with all kinds of additives - minced meat, mushrooms, shrimp, creamy sauce with garlic... Such dishes are quick and easy to prepare, but they turn out very impressive. As an example, I would like to introduce you today to a recipe for spaghetti with seafood (sea cocktail) in tomato sauce.

Pasta with seafood is a successful combination in itself, and if you add to this the aesthetics of appearance and excellent taste, then you get what you were looking for: a quick, tasty, appetizing dish.

If hungry friends unexpectedly come to visit you, then remember this recipe: you will pleasantly surprise your friends with such a wonderful treat that can be prepared in a matter of minutes. So stock up on a seafood cocktail with pasta so that you have these products on hand for such an occasion, and I will share with you all the preparation details.

Ingredients:

For 1 serving:

• 100-150 g sea cocktail;
• 100-150 g spaghetti;
• 1-2 tbsp. tomato paste;
• 1-2 cloves of garlic;
• olive oil;
• greens for decoration.

Optional:

• grated hard cheese.

How to cook spaghetti with seafood:

First, let's worry about the seafood cocktail. You can now easily buy it in any supermarket: both in packages and by weight. As a rule, it is sold frozen.

To defrost it, you can either take seafood from the freezer in advance, or simply place it in a suitable container and pour boiling water over it. After 3-4 minutes, the sea cocktail will defrost.

Place the seafood cocktail in a heated frying pan with a small amount of olive oil and simmer over low heat for about 5 minutes.

At the same time, set the spaghetti to cook. To be fair, I have to say that you can use any type of pasta for this seafood pasta recipe, but I like spaghetti the best. I advise you to choose pasta made from durum wheat: it does not boil over and does not harm your figure.

Meanwhile, add tomato paste and garlic passed through a press to the frying pan with the sea cocktail.

Mix the contents of the pan and cook everything together over low heat for another 5-7 minutes.

Strain the finished spaghetti using a colander and place on a plate.

And on top, immediately put a seafood cocktail with tomato paste and garlic.

Pasta with seafood is a bright and tasty representative of Mediterranean cuisine.

Shrimp, mussels, octopus, squid - all this includes seafood pasta. Recipes for such pasta differ not only in the range of seafood, but also in the sauce, selection of vegetables and spices.

Pasta with seafood can be prepared from various pasta products, but it is good when the pasta, due to its shape, will retain the sauce, without the taste of which real seafood pasta is unthinkable. Recipes from the authors of the Quick Recipes website will help you prepare this dish, which you can easily turn into a culinary masterpiece.

Very tasty, which will surprise you with its bright and rich taste. Be sure to try making this pasta at home at least once.

Ingredients:

• paste 350 g;
• garlic 3 cups;
• eggplant 1 pc.;
• sweet pepper 1 pc.;
• cream 100 ml;
• shrimp 350 g;
• parsley 1 bunch;
• spices 1 tsp.

Cooking method:

In a large frying pan, first fry the garlic in slices over high heat for 3 minutes, throw it away... fry the onion in cubes for several minutes, add pepper and eggplant to it, also cut into cubes. Fry everything together for 5 - 7 minutes.

Cut the tomatoes into large cubes and add them to the pan with the rest of the vegetables. When the tomatoes become soft, pour a jar of chopped tomatoes in a sauce with Italian herbs.

After the sauce thickens slightly, add cream, then wine, stir and add shrimp.

Mix with the pasta, which was boiled in advance until half cooked, reduce the heat, mix everything well and simmer with the lid closed until the pasta is ready - 5-6 minutes.

Turn off the heat, add salt to taste, pepper and sprinkle with dill, cover with a lid and leave to simmer for 5 minutes so that all the components are “married”. If desired, you can sprinkle the dish with Parmesan. Bon appetit!

Black pasta with seafood

Ingredients:

• 250 g Linguine Nero Di Seppia (black spaghetti);
• 300 g shrimp;
• 500 g sea cocktail;
• 150 g cuttlefish;
• 1 PC. onion;
• garlic tooth;
• sprig of thyme;
• Art. l balsamic vinegar;
• Art. l olive oil;
• 400 g tomatoes;
• 100 ml dry white wine;
• 1 bundle parsley;
• 300 g cherry tomatoes;
• 0.3 tsp brown sugar;
• salt to taste;
• black pepper to taste;
• cayenne pepper to taste.

Cooking method:

Place the tomatoes in a mold, pour in olive oil, thick balsamic vinegar, salt, sprinkle with finely chopped garlic and ground black pepper. Place 2-3 sprigs of fresh thyme in the pan. Place in a preheated oven at 180 degrees for 10–15 minutes.

Wash and peel the shrimp, remove the intestinal vein. Season with black pepper and fry shrimp and small cuttlefish on both sides in a heated frying pan. As soon as the shrimp change color, the seafood is ready. Let's put it aside.

Let's prepare tomato sauce for pasta. Heat 2 tablespoons of olive oil in a frying pan and fry the diced onion. Add fresh chopped tomatoes or canned tomatoes in their own juice. Bring to a boil, stirring, pour in dry white wine. Cook for 10 minutes until the sauce becomes thick. Season with salt, ground black pepper, cayenne pepper (optional), add a third of a teaspoon of brown sugar

Boil the black pasta in salted water until al dente.

Look carefully at the packaging, which indicates the cooking time.

Place the finished black paste in a colander. Place seafood in tomato sauce. Cook, stirring, 3 minutes. Place the fried shrimp and cuttlefish on top to warm through.

Place the pasta on plates, pour the sauce on top, add shrimp, cuttlefish and prepared tomatoes, which have slightly dried in the oven with garlic, balsamic vinegar and thyme.

Serve the black pasta with seafood immediately, sprinkled with parsley. You can use green basil for serving. Bon appetit!

Lenten pasta with seafood

Ingredients:

• Sea cocktail - 500 g;
• Pasta (feather pasta) - 1 pack (400 g);
• Tomato - 1 pc.;
• Lenten or regular mayonnaise - 50 g;
• Garlic - 2–3 cloves;
• Pepper - 1 pinch;
• Favorite spices - to taste;
• Salt - 2–3 teaspoons.

Cooking method:

Advice: this pasta with seafood can be made without fasting with regular mayonnaise.

Thaw seafood in advance.

Boil water in a large saucepan. Salt the water. Place pasta in boiling water and cook according to instructions until done. (Usually pasta made from durum wheat is cooked for 10–12 minutes).

Meanwhile, wash the tomato and cut into cubes.

Heat the frying pan. Pour in vegetable oil. Add chopped tomato. Fry, stirring, over medium heat for 2-3 minutes.

Rinse seafood well. Place seafood. Simmer, stirring, for 2–3 minutes. Then add lean mayonnaise and finely chopped garlic. Mix well.

Salt and add your favorite spices. Mix. Simmer covered for 5 minutes. Throw the finished “feathers” into a colander. When the water has drained, return to the pan. Add the prepared seafood and mix the pasta and seafood well. Bon appetit!

Pasta with seafood and mushrooms

Ingredients:

• a pack of spaghetti;
• seafood 500 g;
• champignons 10 pieces;
• 2 heads of garlic;
• 1 onion;
• cream 250 g;
• olive oil for frying 2 tbsp. spoons;
• parmesan to taste for sprinkling;
• a bunch of fresh basil.

Cooking method:

Boil the spaghetti. Fry the onion for a couple of minutes, add the chopped mushrooms, after a couple of minutes add a little salt and pepper to the mushrooms, be sure to do so at this step, since it is at this moment that the mushrooms absorb aromas and spices like a sponge.

Add seafood and cream, wait until the cream boils, wait 3-5 minutes and remove from heat. If you have time and don’t mind getting the dishes dirty, you can fry the seafood in another frying pan and then mix it with the creamy mushroom sauce.

At the end, sprinkle with basil and Parmesan, the taste is simply divine.

Pasta with seafood in tomato sauce

Ingredients:

• Spaghetti 300 g;
• Seafood cocktail 750 g;
• Tomatoes 2 pieces;
• Garlic 2 heads;
• Olive oil 6 tablespoons;
• Onion 1 piece;
• Dry white wine 125 ml;
• Tomato paste 50 g;
• Italian chopped parsley 2 tablespoons;
• Lemon ½ piece;
• A pinch of sea salt;
• Grated Parmesan cheese 200 g;
• Freshly ground black pepper pinch.

Cooking method:

Place seafood in warm water and set aside for 20 minutes. Clean and wash the shrimp if you are preparing them separately from the seafood cocktail.

In a medium saucepan, heat 3 tbsp. l. olive oil, add finely chopped onion and garlic and fry until soft (about 4 minutes). Prepare the chopped tomatoes in advance and add them to the onion-garlic mixture over the heat, stirring gently.

Freshen the mixture with salt and pepper, then pour in the wine and tomato paste. Leave the mixture to simmer over medium heat, covered, for 15 minutes.

At the same time, heat the remaining 3 tbsp. l. olive oil in another pan and add seafood to the boiling oil. Fry evenly for 5 to 7 minutes, being careful not to burn the seafood. Leave to cool in a separate bowl.

In another larger saucepan, bring water to a boil, add a little salt and cook the spaghetti in it for as many minutes as indicated on the package.

Reserve one cup of the pasta water for the sauce. Drain the cooked pasta in a colander, then return it to the pan and put it back on the heat. Pour tomato sauce, a glass of pasta liquid into the prepared spaghetti, and lastly the seafood. Stir over heat before serving.

When serving, make sure that each plate contains all types of seafood from the cocktail or mixture, and be sure to sprinkle with fresh parsley and Parmesan.

Pasta with seafood in creamy sauce

Ingredients:

• seafood (mussels, squid, shrimp, octopus) – 300 g;
• cream (10%) – 200 ml;
• pasta – 400 g;
• olive oil – 30 ml;
• tomato – 2 pcs.;
• salt; garlic – 2 cloves;
• black pepper.

Cooking method:

Coarsely chop the garlic, fry it with olive oil and remove (the garlic is only needed for the smell). Place the seafood in the pan and fry it, stirring frequently, for about 5 minutes. The fire should be medium. Peel the tomatoes, cut them into small cubes and add to the contents of the pan. Stir and let simmer a little.

Pour cream into the resulting mass, add salt and pepper. Simmer for another 3 minutes. Boil the pasta. Drain the pasta in a colander to remove excess liquid. Divide the pasta among plates and pour the sauce on top. Pasta with seafood in creamy sauce is ready. Bon appetit!

Spaghetti with seafood in creamy garlic sauce

Ingredients:

• Seafood - 500 g;
• Cream - 200 ml;
• Onion - 1 pc.;
• Parmesan;
• Green onions;
• Garlic - 3–4 cloves;
• Salt;
• White wine - 100 ml;
• Olive oil;
• Butter.

Cooking method:

Fry finely chopped onion in a frying pan with butter and olive oil. Add seafood, finely chopped garlic and white wine. Let the alcohol evaporate.

When the alcohol has evaporated, add cream. Simmer for 15–20 minutes. Sprinkle the finished dish with grated Parmesan and green onions. Place ready-made seafood in sauce on boiled spaghetti! Bon appetit!

Spaghetti with seafood in sour cream sauce

Ingredients:

• spaghetti;
• squid, mussels, shrimp (all fresh frozen);
• onion - 2 heads;
• garlic - 3–4 cloves;
• tomatoes in their own juice - 3–4 pcs.;
• sour cream – 150 g;
• flour - 1 tbsp. l.;
• vegetable oil;
• salt;
• pepper.

Cooking method:

Let's defrost, remove the shells from the shrimp, wash the mussels thoroughly, remove the entrails from the squid, dip in boiling water, remove the film and cut. So, everything is prepared!

Peel the onion, chop it finely and start frying it in vegetable oil. As soon as the onion begins to brown, add the prepared seafood, peeled tomatoes and fry, stirring until the liquid evaporates, not forgetting to add salt and pepper.

Then add flour and stirring after two or three minutes, add sour cream, simmer over low heat for minutes until it thickens.

Chop the garlic finely and add it to the seafood two or three minutes before turning it off. That's it, bon appetit! Yes, spaghetti needs to be boiled!

It’s very easy to prepare aromatic and satisfying seafood pasta for the whole family! Quality products and a little time will help you create this Italian culinary masterpiece. It will be very tasty!

1. Cook pasta in boiling salted water until al dente according to package instructions. In fact, you need to cook for a minute less than what is written. Drain them, reserving a quarter cup for later use.

2. Heat two tablespoons of olive oil in a large, heavy skillet. Finely chop three cloves of garlic and fry for a couple of minutes over medium heat. Add a quarter teaspoon of chili flakes (or a little more). Wash the clams and mussels (you need to take the ones in the shells), clean them of algae and add them to the frying pan along with the wine. Cover and cook for 5 minutes. By this moment all the doors should open. If this does not happen, it is better to throw away such a shellfish. Remove from the pan along with the liquid and set aside.

3. Chop the remaining garlic and fry in a frying pan with two tablespoons of olive oil. Add the unpeeled shrimp and cook for another 3-4 minutes until they turn pink. Clean the squid, cut into rings and add to the pan. Cook for another 2-3 minutes.

4. Cut the cherry tomatoes into quarters and add to the squid along with tomato paste, ready-made shellfish and their sauce, as well as two tablespoons of pasta water. Warm it all up together for a couple of minutes. Remove from heat, stir in finely chopped parsley and place on plates on top of pasta. If desired, add salt and pepper to taste. Serve immediately. Recipe adapted from the English-language blog From the kitchen. Many thanks to the author.