Seafood Arabbiata is an Italian dish and the word means angry as it’s a hot and fiery sauce that is not for the faint hearted. It is a simple dish to make and I’ve just made enough here for one person but just double up your ingredients to serve more.
You can’t beat pasta for comfort food, it’s filling and if you get your sauce right it is packed with flavour too. The problem with commercial pasta sauces is that they tend to be all sauce and no substance. I like to have my pasta dishes packed with real food not liquidised mush from a jar.
I’ve used a salmon fillet and a handful of prawns for my fishy content and my Arabbiata fieriness comes from red chilli. There is also mint, basil and parsley for added flavour.
So for a filling and tasty meal try my Seafood Arabbiata, I’m sure you’ll love it.
Karon x
- 1 large tomato
- 2 cloves garlic minced
- ½ onion thinly sliced
- 1 lemon zest and juice
- 2 tbsp mixed dried mint, basil and parsley
- ½ red chilli chopped
- handfull of cooked prawns
- 1 salmon fillet
- salt and pepper to taste
- 85g/3 oz Pasta for 1 person
- Plunge the tomato into boiling water for 1 minute then peel off the skin, cut in half and remove core and seeds, cop remaining flesh
- Saute the onion and garlic in a pan with the chilli for 3 minutes then add the tomato and lemon juice and zest and cook for a further 5 minutes
- Add dried herbs and salmon and prawns and cook for further 5 minutes stirring well.
- Season to taste.
- Cook pasta as usual
- Loosen the sauce a little with some of the cooked pasta water
- Mix sauce with pasta and serve
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