Seafood Pasta from Puglia
Recipe Date:
2 September 2015
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Metric
Joe's holiday to the southern Italian region of Puglia inspired this delicious seafood pasta that goes beautifully with the JOSEPH Pinot Grigio d'Elena. We love the way it combines seafood and vegetables to make the sublime sauce. The perfect spring meal as the days grow longer and the buds burst in the vineyard.
Ingredients
- 500 g Orecchiette Pasta
- 750 g Mixed seafood marinara (a mix of chopped white fish fillet like ling or flathead, prawns, calamari and a handful each of cockles and mussels)
- 2 Fresh artichokes cut in half and sliced 3mm wide
- 400 g Tin of borlotti beans, drained and washed
- 400 g Tin of chopped tomatoes
- 2 Cloves of garlic
- 100 ml Virginia Vineyards Unlabelled White
- JOSEPH First Run Extra Virgin Olive Oil
- Salt and pepper to taste
Directions
Cook the Orecchiette pasta in plenty of salted boiling water.
In a large pan add 4 tablespoons of JOSEPH Olive Oil, the sliced artichoke and white wine. Saute gently for 10 minutes until they soften.
Turn up the heat and add all the seafood and garlic, cooking for five minutes while turning.
Add the chopped tomatoes and borlotti beans, mixing well. Season with salt and pepper to taste, bring to the boil then turn the heat down to medium with the lid on the pan for a further five minutes.
Combine the drained, cooked pasta with the seafood mixture and serve immediately with plenty of JOSEPH First Run Extra Virgin Olive Oil on top.
Buon appetito!
