Easy Pescatore
Translated from my original Japanese post (2018). 日本語の原文を読む →
Easy pescatore.
...That sounds like the title of some indie-culture song.
Today I'm sharing a recipe for pescatore (seafood tomato pasta) that's easy to make with a seafood mix!
This time I went a bit more thorough and included step-by-step photos!
It's a recipe that turns out delicious without gathering lots of different seafood, so please give it a try~
Easy Pescatore
Ingredients (serves 2)
| Frozen seafood mix | 150g or more |
|---|---|
| Canned tomatoes | 1/2 can |
| Onion | 1/2 |
| Garlic | 1 clove |
| Salt | 1/2 teaspoon |
| White wine | 2 tablespoons |
| Mentsuyu (noodle soup base) | 1 tablespoon |
| Spaghetti | For 2 (about 180g) |
| Olive oil | 2 tablespoons |
| Dried red chili, bay leaf | 1 each |
| Parsley | A little |
Instructions
1. Mince the onion and garlic. Boil water in a pot and start cooking the spaghetti.
2. Put the olive oil and garlic in a frying pan and heat over low heat. When it smells fragrant, add the onion and stir-fry.
When the onion is soft and translucent, add the seafood mix and white wine.
By the way, this is a Muji silicone spoon, and it's handy.
You can stir-fry and serve with just this one.
3. When the white wine has cooked off and the surface of the seafood is soft, add the canned tomatoes, mentsuyu, salt, bay leaf and dried chili, and simmer for a few minutes.
Adjust the saltiness, pour it over the cooked spaghetti, and sprinkle with parsley.
Tips
Be Generous with the Seafood!
If you can, be bold and use lots of seafood.
The more you put in, the more the seafood's umami comes out.
If you have fresh seafood in the fridge, please add it.
(When I made this recipe I added some leftover sea bream, but I recommend clams or shrimp.)
If you're using a seafood mix, stir-fry it frozen.
If you thaw it first, use the drip too.
The umami has dissolved into it.
Of course, if it's really a hassle, the frozen seafood mix alone is fine.
I also use mentsuyu to boost the umami, but if you add too much,
you'll think, "Hm? Is this udon?" so be careful.
If the soy sauce flavor bothers you, replace it with bonito dashi, kombu dashi or vegetable bouillon to add umami.
Watch the Pasta Quantity!
Also, the standard recipe seems to say 100g of pasta per person, but isn't that quite a lot?
Sometimes I end up stuffed... (lol)
So this recipe uses a smaller 90g per person, but adjust to your taste!
