How to make seafood wide noodles in tomato sauce

In fact, cooking is not as difficult as everyone imagines. As long as you want to learn, you can practice slowly. The editor will introduce to you how to make seafood wide noodles in tomato sauce. Take a closer look and I believe you can learn it.

1.1212Prepare materials. Note: Tomato sauce is a kind of sauce; tomato paste is concentrated tomato puree with very little water content; canned tomatoes are canned tomatoes and their juice, usually including peeled whole tomatoes and small pieces of tomato.

2.2121 Make tomato sauce, sauté onions in olive oil over medium heat until soft and fragrant

3. Then add bay leaves, minced garlic, thyme, oregano and basil and stir-fry.

4. Pour in canned tomatoes

5. Stir-fry to speed up the evaporation of water, leaving 2/3, season with salt

6. Start making pasta: Remove the shrimp thread from the back with a knife

7. Remove the scallop skirt (can be used to add to soup or stir-fry to enhance the flavor)

8. Boil a pot of water, pour in olive oil, add 2 teaspoons of salt, and then add the pasta.

9.1 After draining, mix with a little olive oil and set aside. Reserve about 2 cups of noodle soup for later use.

10.2 Cook according to the time indicated on the pasta package, remove and drain 2 minutes in advance

11. Add olive oil to the pan and fry the onion until soft and tender.

12. Add scallops, shrimp and saffritto and stir fry together

13. Spray dry white wine

14. Wait for the alcohol and acidity to dissipate, then add tomato sauce and stir-fry together

15. Stir in cooked pasta

16. Stir thoroughly and add noodle soup as needed to increase the viscosity (the noodle soup will become thinner after adding, but with constant stirring and rising temperature, the sauce will gradually thicken)

17. Serve with oregano.

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