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Mediterranean Seafood Pasta

Seafood Pasta
                                                               Serving Suggestion
INGREDIENTS:
16 oz                 Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
15 oz                 Petite diced tomatoes, or 2 cups fresh diced tomatoes
2 packets           Trader Joe's Reduced Sodium Vegetable stock concentrate or 1 bouillon cube
14                     Kalamata or oil cured olives, pitted and sliced
½ teaspoon        Fennel seeds
16 ounces          Seafood blend (shrimp, scallops, squid)
¼ teaspoon        Crushed red pepper
6 ounces            Thin egg noodles
Drizzle               Olive oil

DIRECTIONS:
1.  Bring large pot of salted water to a rolling boil. Meanwhile heat Old Havana Foods Sofrito Authentic Cuban Cooking Sauce and tomatoes in a medium saucepan. Add vegetable stock concentrate from packets (do not add water), olives, fennel seeds, seafood blend and red pepper to saucepan. Stir to combine and bring to a low simmer over medium heat. Heat through until fish is cooked approximately 5 to 7 minutes.
2.  While seafood is cooking add noodles to pot of boiling water and cook until just barely al dente (several minutes less than package directions).
3.  Drain pasta, (retaining 1 cup of cooking water). Add pasta to fish mixture stirring well to coat. Continue cooking mixture to allow liquids to be absorbed by noodles. Add reserved pasta water if needed to thin consistency of sauce.
4.  Drizzle a little olive oil over each serving.
Serves 4.

Mediterranean Seafood Pasta

                                                                            Serving Suggestion

INGREDIENTS (Serves 4)
1(12 oz) jar Old Havana Foods® All-Purpose Sautéed Seasoning (Sofrito)
1 (15 oz) can petite diced tomatoes, or 2 cups fresh diced tomatoes
2 packets Trader Joe's Reduced Sodium Vegetable stock concentrate or 1 bouillon cube
14 kalamata or oil cured olives, pitted and sliced
½ teaspoon fennel seeds
16 ounces frozen seafood blend (shrimp, scallops, squid)
 ¼ teaspoon crushed red pepper
6 ounces thin egg noodles
Olive oil drizzle

DIRECTIONS:
1.  Bring large pot of salted water to a rolling boil. Meanwhile heat sofrito and tomatoes in a medium saucepan. Add vegetable stock concentrate from packets (do not add water), olives, fennel seeds, seafood blend and red pepper to saucepan. Stir to combine and bring to a low simmer over medium heat. Heat through until fish is cooked approximately 5 to 7 minutes.
2.  Cook noodles until just barely al dente (several minutes less than package directions).
3.  Drain pasta, (retaining 1 cup of cooking water) and add to fish mixture stirring well to coat. Continue cooking mixture to allow liquids to be absorbed by noodles. Add reserved pasta water if needed to thin consistency of sauce.
4.  Drizzle a little olive oil over each serving.
 
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