Spicy Seafood Tomato Pasta

Steps

How to make it

Prep 9 min · Cook 16 min

1. Score the base of 2 tomatoes, blanch in boiling water 30 seconds, peel, and dice. Peel and devein 100 g shrimp; rinse and pat dry. Mince 3 garlic cloves. Halve 5 olives.
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 2 tbsp olive oil and sauté the garlic and ½ tsp dried chili flakes about 30 seconds until fragrant (keep heat low so they do not burn).
4. Add the diced tomatoes and cook over medium heat 3–4 minutes until juicy and thick. Pour in 4 tbsp pasta water and the olives; bring to a boil and season with a pinch of salt and black pepper.
5. Add the pasta and toss over high heat 1 minute. Add the shrimp last and cook until pink and curled, about 1–2 minutes (do not overcook).
6. Plate while hot.

Tips & storage

Make it easier

• Adjust chili to taste.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Eat fresh; seafood overnight is weaker.

Substitutions