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Pappardelle marinara
Pappardelle marinara
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Seafood pasta with cherry tomatoes and a hint of chili.
Ingredients:
  • 3 x 250g punnets cherry tomatoes
  • 80ml (1/3 cup) olive oil
  • 3 skinless salmon fillets, bones removed
  • 375g dried pappardelle pasta
  • 18 green medium prawns, peeled leaving tails intact
  • 3 small squid tubes, thinly sliced crossways
  • 3 garlic cloves, finely chopped
  • Pinch of dried chilli flakes
  • 82.50 ml fresh dill sprigs
  • Shaved parmesan, to serve
Instructions:
  • Preheat your oven to 200°C. Arrange the tomatoes in a large baking dish, drizzle with 1 tablespoon of oil, and toss to coat. Bake for 10 minutes. Then, add the salmon to the dish and bake for an additional 10 minutes until the tomatoes are soft and the salmon is cooked to your liking.
  • Boil the pasta in a large pot of salted water until perfectly cooked. Then, drain the pasta.
  • In a large frying pan over medium-high heat, heat up the remaining 1 tablespoon of oil. Add the prawns and cook, stirring, for 4 minutes or until they curl and change color. Then transfer them to a plate.
  • In a hot frying pan, stir-fry squid in oil for 1 minute. Add garlic and chili, cook for 1 more minute until squid is lightly golden.
  • Combine tomato, salmon, and prawns with the squid mixture. Season generously with salt and pepper, then mix together. Gently fold in the pasta and dill. Serve in individual dishes and sprinkle with parmesan on top.

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