Recipe
Greek Island Pasta Recipe
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- 1 jarred roasted red pepper, cut into thin strips .
- 2 jalapeno chiles, finely minced .
- 1 (28 oz) can crushed tomatoes .
- 1/3 lb medium shrimp .
- 3 garlic cloves, minced .
- fresh ground black pepper, to taste .
- 4 scallions, white & some green, minced .
- 1 fillet of sole, cut into bite-sized pieces .
- 1 lb pappardelle pasta .
- 12 kalamata olives, sliced .
- 1/4 lb smoked sausage, cut into thin slices .
- 3/4 tsp salt, plus .
- 1/3 lb sea scallops .
- salt, to taste .
- 1/3 lb small squid .
- 3 tbsps sherry wine vinegar .
- 2 tbsps capers, drained .
- 1 tbsp sliced fresh sage
Directions
- Step #1 Heat oil in a non-reactive Dutch oven over medium-high heat; add the scallions, sausage, garlic & chili pepper.
- Step #2 Cook, stirring often, 4 mins until wilted.
- Step #3 Add tomatoes, roasted peppers, vinegar, 3/4 tsp salt & pepper.
- Step #4 Heat to a boil over high heat; reduce heat to low.
- Step #5 Cook, stirring every once in awhile, 15 mins.
- Step #6 Add the shrimp, squid, scallops & sole; cook 6 mins until done; set aside.
- Step #7 Meanwhile, cook pasta in boiling salted water until al dente, about 8 mins; drain, reserving 1 c cooking liquid.
- Step #8 Stir olives, capers & sage into the sauce; toss sauce with the pasta.
- Step #9 Add reserved cooking liquid to reach desired consistency.
- Enjoy the Greek Island Pasta recipe
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