Tomato and seafood tagliatelle
This simple summer pasta recipe is perfect for warm evenings. Prawns, scallops, and tomatoes are tossed through tagliatelle for a filling and fresh meal.
Ingredients
- 4 large vine tomatoes, skinned and finely chopped
- 1 red onion, finely chopped
- 3 drops of balsamic vinegar
- 160 g small scallops
- 200 g cooked, peeled prawns
- 180 g tagliatelle or linguine
- 2 tbsp chopped fresh parsley, plus extra to garnish
- 6 baby plum tomatoes, halved
- 30 g parmesan, finely chopped
- 1 pinch salt and freshly ground black pepper
- 3 tbsp olive oil
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
- Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes or to packet instructions, until tender. Drain when cooked.
- Add the scallops to the tomato mixture and cook for 2 minutes, then add the cooked prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.
- Gently stir the pasta through the tomato mixture and share between two warmed plates. Serve with parmesan cheese and extra parsley.
Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas.
To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.
Recipe courtesy of the British Tomato Growers' Association.
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