Frutta Di Mare Rapido

Name: Frutta Di Mare Rapido
Ingredients: 3/4 C. extra virgin Olive oil; 1 small spanish onion, diced fine; 1 lg. clove garlic, crushed3/4 C. dry white wine (ie:Pinot Grigio); 1 -18 oz can tomato puree; 1 18 ox can crushed tomatoes; 1 C. fresh basil leaves,chiffonade; 1/4 C. fresh thyme, minced; 1/2 C. grated pecorino romano; 2 Tbsp. salt; 1 lb. linguini; 1/2 C. grated parmegiano reggiano (parmesean)

11 ingredients

3 steps

Ingredients

3/4 C. extra virgin Olive oil
1 small spanish onion, diced fine
1 lg. clove garlic, crushed3/4 C. dry white wine (ie:Pinot Grigio)
1 -18 oz can tomato puree
1 18 ox can crushed tomatoes
1 C. fresh basil leaves,chiffonade
1/4 C. fresh thyme, minced
1/2 C. grated pecorino romano
2 Tbsp. salt
1 lb. linguini
1/2 C. grated parmegiano reggiano (parmesean)

Directions

1

Bring to a boil 5 qts. of water for pasta. Add 1 Tblsp. salt when starting to boil, immediately add linguini. Cook till al dente (approx. 7 min.)
2

Then in a large skillet, saute onion in olive oil for 3 minutes over meduium/high heat. Reduce heat to medium and add garlic.Saute 1 minute; then add wine & tomatos.
3

Rinse frozen seafood in an all metal mesh colander with handle. During the last minute of pasta's cook time rest the colander on the top of the pasta pot submering the seafood in the boliling water for 1 minute. Remove colander from boiling water shaking off excess water and add seafood to tomato sauce in skillet, top with fresh herbs. Drain pasta and toss with sauce & seafood mixture. Top with cheeses and serve.