Spicy Seafood Tomato Pasta
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.
Adjust Servings
Instructions
- 1
Cook spaghetti in salted boiling water 1 minute less than package directions.
- 2
Saute garlic and onion in olive oil over medium heat until fragrant.
- 3
Add chili flakes, then quickly cook shrimp and squid until just opaque.
- 4
Crush in the tomatoes and simmer for 6-7 minutes to build the sauce.
- 5
Add pasta and 2 tbsp pasta water, tossing over high heat for 1 minute.
- 6
Finish with parsley and serve immediately.
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