Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 117
- Dietary Fiber
- 12
- Sugar
- 18
- Protein
- 55
- Cholesterol
- 85
- Sodium
- 2043
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 117
- Dietary Fiber
- 12
- Sugar
- 18
- Protein
- 55
- Cholesterol
- 85
- Sodium
- 2043
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Sauce:
3 tablespoons EVOO
4 cloves garlic, chopped
2 Fresno chile peppers, thinly sliced
1 small red onion, finely chopped
Salt
1/2 cup dry sherry or dry vermouth
2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
1 teaspoon dried oregano or marjoram
1 cup fresh basil leaves (about 20), torn
1/4 cup fresh flat-leaf parsley leaves, chopped
Pasta:
Salt
1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
Freshly ground pepper
Seafood seasoning, such as Old Bay
1 tablespoon EVOO
1/4 cup dry vermouth
1 pound linguine
Directions
- For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
- For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
- Meanwhile, cook the linguine until al dente, then drain.
- Toss the linguine with the sauce and fold in the seafood.
- Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
- You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.
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