RECIPE: Creamy ocean fresh pasta

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Wingardium Levi-pasta! Think Harry Potter. Think magic. Think mouthfuls of flavour. It’s safe to say that pasta is by far a global favourite.

“Give me a little cream and pasta any day,” says Wish on Florida restaurant head chef Gugu Wanda, who shares the recipe for her creamy fresh pasta, a favourite dish of her patrons.

If you are looking for a delicious and easy dinner packed with flavor, this recipe is a winner. Her creamy ocean fresh pasta is designed to serve 3, but the quantities can be adjusted to your liking to increase the number of portions.

READ: Young chef believes Mzansi needs more women in culinary sphere

Ingredients

Seafood:

  • 6 king prawns
  • 6 mussels
  • 120g calamari tubes
  • 4 squid heads (for garnish)

Choice of pasta: 250 g of Tagliatelle or Penne

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For Creamy Tomato Base:

  • 2 tomatoes
  • 1 whole onion
  • Fresh rosemary and thyme
  • 150ml cream
  • 1 tablespoon of tomato paste
  • 1 tablespoon of garlic
  • 1 tablespoon of lemon zest
  • 10ml of lemon juice
  • Salt & pepper to taste

Method:

The tomato base:

  1. Finely chop the onion and tomatoes.
  2. In a saucepan, sauté onion and the fresh rosemary and thyme.
  3. Add salt and pepper for taste.
  4. Add the tomatoes. Allow to simmer till cooked, then add a tablespoon of tomato paste and mix in well. Leave on the side, off heat.

Pasta:

  1. Boil 500ml of water in a pot.
  2. Add 1 tablespoon salt and 1 tablespoon olive oil.
  3. When boiling, add the pasta of your choice.
  4. Allow to cook for 8 minutes till al dente. If you like your pasta softer, cook till desired texture.
  5. Once cooked, strain it under cold running water (this stops the cooking effect). Put aside.
  6. In a saucepan, sauté freshly chopped onions, a tablespoon of garlic and add your seafood.
  7. Add the lemon zest and the lemon juice, add 1½ serving spoon to the seafood.
  8. Next, add your precooked pasta.
  9. Add your cream and allow to simmer till desired thickness. Serve and enjoy!

READ: Young chef believes Mzansi needs more women in culinary sphere






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