This recipe is special because the sauce with roasted tomatoes is super-delicious, 'standout' as verified by many invited friends. Also, including our wonderful choice of New Zealand seafood where possible makes any recipe special.
|8 large||Tomatoes, Roasted whole|
|1 Tbsp||Olive oil|
|2 large||Onions, Thinly sliced|
|2 cloves||Garlic, Finely chopped|
|2 cups||Rocket, Chopped|
|2 cups||Flat leaf (Italian) parsley, Chopped|
|2 cups||Basil leaves, Chopped|
|2 glasses||White wine|
|1 cup||Tomato sauce, commercial, such as dolmio|
|4 large||White-fleshed fish fillets|
|4 medium||Boneless salmon fillets|
|8||Cooked prawns, Shelled|
- To make the sauce, drizzle the tomatoes with good quality olive oil, salt and pepper, and roast in a hot oven for 20 minutes, remove, cool and skin.
- Fry thinly sliced onions and garlic in oil until soft.
- Combine roasted tomatoes, onions, garlic and dolmio in a pot and simmer.
- Add white wine and cook on medium heat for half hour, to reduce, adjusting thickness if necessary by a little hot water. Add the chopped rocket, parsley, and basil, and salt and pepper to taste. The sauce can be made beforehand and reheated when required.
- The Seafood Prepare fish; defrosting shellfish if using the frozen variety.The mussels (which I buy from our local weekly market freshly shucked) should be as fresh and natural as possible.
- The Pasta Cook the fettucine (or spaghetti) for 9 or 10 minutes in boiling salted water, drain well; and stir though a little lemon rind (optional)
- At the time of starting the pasta, reheat the pot of tomato sauce, adding to it firstly the frozen seafood (especially if using calamari rings), and a minute or two later, the seafood fillets and cook for 10 minutes in the sauce, on medium-to-high heat.
- Put pasta on plates (or in bowls) to serve, adding the seafood and sauce. Sprinkle a garnish of Italian parsley over the top and serve with lemon wedges.