Blanch tomatoes - cut out stem portion, make crosshair at bottom, place in boiling water (until skin peels at crosshairs, 15-90 secs), place in ice water, cool, deseed (cut in half, cut membrane, laddle seeds out) - and chop.
Fry garlic, leeks and chilli for 3-5 mins. Add tomato puree, and let simmer until flavours have merged.
Blanch calamari and prawns (60 secs). Let cool down, then fry lightly.
Add spaghetti to sauce, top up with seafood.
Serve on small soup plate, put fresh herbs on pasta whilst on plate.
You can omit the blanching of the tomatoes, just cook them a bit longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (818g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 76mg||23 %|
|Sodium 111.3mg||4 %|
|Potassium 1785.1mg||47 %|
|Total Carbohydrate 100.2g||29 %|
|Dietary Fiber 10.6g||43 %|
|Sugars, other 89.6g|
|Protein 28.8g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 539
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