Since we are hardcore #quarantined right now due to COVID-19, I am cooking up a storm at home. I feel so lucky that cooking brings me so much joy – not sure where I’d be without it right now. Since we’re not eating out at restaurants, I figured I’d bring one of my favourite Italian restaurant dishes home – tomato seafood pasta with lots of garlic and wine (optional, but recommended.)
The best part is that you probably have most of this stuff in your home already (jarred strained tomatoes, pasta, garlic). I even used some frozen shrimp we had in our freezer. If you have any seafood hanging out in yours, I’m sure it would be delicious (salmon, scallops, cod – anything!)
I’m going to try to be posting recipes with lots of substitution ideas since people are cooking from home often with minimal ingredients. I used kale and by kale I mean leftover 1/2 wilted kale that was mostly stems that were in our fridge… so yeah. you can basically use any leafy vegetable here too. Fresh OR frozen. Don’t be afraid to make swaps!
- 4-6 cloves garlic
- 1 tsp dried red pepper flakes
- 4 tbsp olive oil, divided
- 1/2 cup white wine (optional)
- 2 fresh tomatoes, diced
- 3 cups strained tomato puree. (but you could 100% swap this for canned diced or crushed tomatoes if thats what you have)
- 3 cups kale, finely chopped
- 1 lb shrimp – raw, peeled + deveined
- salt + pepper
- 1 package spaghetti (I used brown rice-based noodles)
- In a pan, heat 2 tbsp olive oil over medium-low heat. Add dried pepper flakes and using a garlic press, crush the garlic into the pan. You could also mince the garlic by hand, I just bought a garlic press and it’s my new best friend
- Cook the garlic, pepper flakes and olive oil for about 1-2 minutes or until fragrant but not browning. Increase the heat, add the wine and cook for an additional 1-2 minutes (you want the alcohol to cook off)
- Add the diced fresh tomatoes, strained tomatoes (or canned) tomatoes, 1/2 cup water and remaining 2 tbsp olive oil. Bring the heat to medium and let simmer for about 10 minutes stirring occasionally.
- Boil a pot of salted water and cook pasta according to package directions for al dente.
- Add the kale and shrimp directly into the sauce. Season with plenty of of salt and pepper. Continue to cook for about 10 more minutes over medium heat until shrimp is cooked, kale is wilted and the sauce is the right consistency.
- Add the pasta into the sauce and cook everything together over medium heat for about 1-2 minutes. This helps the pasta absorb all the flavour! Enjoy