Spicy Seafood Tomato Pasta
Quick answer
Spicy seafood tomato pasta starts by building a chili-infused oil base - garlic, onion, and red pepper flakes sauteed in olive oil until fragrant.
What makes this special
- Shrimp and squid seared in chili oil finish in crushed tomatoes that absorb the seafood juices for depth.
- Seafood transferred the moment it turns opaque to stay tender throughout
- Tomatoes reduced in chili oil absorb the seafood juices for oceanic depth
Key ingredients
Core cooking flow
- 1 Pat the shrimp and squid lightly dry so they sear instead of steaming.
- 2 Boil the 180 g spaghetti in well-salted water for 1 minute less than the package time.
- 3 Heat 2 tbsp olive oil in a wide pan over medium heat.
Spicy seafood tomato pasta starts by building a chili-infused oil base - garlic, onion, and red pepper flakes sauteed in olive oil until fragrant. Shrimp and squid are seared briefly until just opaque on the outside, then hand-crushed whole tomatoes are added and the sauce simmers for six to seven minutes, during which the tomato reduces and absorbs the juices released by the seafood. Cooking the seafood only until the surface turns white is critical, as the residual heat from the simmering sauce finishes them gently without making them rubbery. The spaghetti is boiled one minute short of al dente and tossed in the sauce pan with a splash of pasta water over high heat, which emulsifies the sauce and binds it to each strand. The chili heat cuts cleanly through the tomato's acidity and the seafood's brininess, and chopped parsley adds a final fresh herbal note.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat the shrimp and squid lightly dry so they sear instead of steaming.
Crush the 250 g canned whole tomatoes roughly by hand or with a spoon, leaving some texture for the sauce.
- 2Finish
Boil the 180 g spaghetti in well-salted water for 1 minute less than the package time.
Before draining, reserve about half a cup of pasta water to loosen and emulsify the sauce later.
- 3Control
Heat 2 tbsp olive oil in a wide pan over medium heat.
Add the 20 g garlic and 80 g onion, and cook for 2-3 minutes until fragrant and softened, stopping before the garlic browns.
- 4Season
Add 1 tsp red chili flakes and stir for only 20 seconds to season the oil without burning the chili.
Add the shrimp and squid, then cook just until the surfaces turn opaque.
- 5Control
Add the crushed tomatoes and simmer over medium-low heat for 6-7 minutes.
Let the sauce thicken and combine with the seafood juices, but avoid reducing it until dry.
- 6Finish
Add the drained pasta and 2 tbsp reserved pasta water, then toss over high heat for 1 minute.
When the sauce clings to the strands, finish with 1 tbsp parsley and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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