6 Sep 2012

Seafood Pasta Bake

 
Baked seafood pasta for dinner.

My father does not fancy food that with load of tomatoes. I used to cook this for me and my first younger bro who loves pasta and spaghetti. Since my bro is married and has his own family, I can only cook it for my own self now.

The recipe here is for those who wanna just cook for one person yourself. Yea, cooking for 1 serving, why not? Of course, double it up for 2 pax. I thought, using bottled/canned pasta sauce might help out, I mean for those who are not so comprehend much in cooking yet. Hope it is not too complicated here. m(_ _)m

Seafood Pasta Bake
seafood (used 3 mussels & 3 prawns, best if with a combination of squid and cod fish also)
2 ~ 3 fresh / canned button mushrooms, sliced
0.9 cup (90 g) dried elbow macaroni (/ penne / fusilli / conchiglie)
1.25 cup bottled mushroom tomato pasta sauce
1/4 onion, diced small
1/2 garlic clove, minced
dried chili flakes, dried oregano, dried parsley flakes, black pepper
olive oil
salt
grated cheese (cheddar or mozzarella or a mixture)
Serving: 1

1. Bring a large pot of water to boil. Add the pasta, bring back to boil, sprinkle some 1 tsp salt into the water, turn to medium heat. Boil the pasta till Al Dente (see the package)
(Key points:
- Al dente describes pasta are firm still to the bite, but have been cooked through. Don't cook the pasta till soft.
- Don't add oil to the water. We want the sauce coating well to the pasta.
- Plenty of water. More water, more room, less stick together.

2. Meantime, heat 1/2 TBsp olive oil in a pan over medium heat, saute onion till soft and fragrant, add mussels, prawns and mushrooms, stir-fry till just-cooked, season with salt & pepper.

3. Stir in the pasta sauce and 1/4 tsp dried oregano flakes, turn to low heat to simmer about 2, 3 minutes. (If sauce is rather thick, can add a bit of water.) Remove from heat, and then stir in minced garlic (yes, the garlic is raw, I like that “kick”).

4. When the pasta is boiled right to al dente, drain (no rinse). Mix in pinch of salt, dried chili flakes and parsley flakes to the warm pasta. Add to the pan and toss with sauce without heating.

5. Spread the pasta onto a shallow pre-olive oil-greased baking dish. Sprinkle some grated cheese. Bake at 180°C in a pre-heated oven for 5 ~ 7 minutes or until cheese melted. Remove from oven.

6. You can serve on the baking ware itself, or, serve on a plate. Just sprinkle with pinch of dried chili flakes. Garnish with chopped fresh flat-leaf parsley or fresh coriander. Serve warm ~ Seafood Pasta Bake.

My pasta cooking seems pretty Asian, huh? lol If you don’t like seafood, change it to poultry or even vegetarian, also, I often replace the mushrooms with celery. Will show ya some pasta recipes that not using ready made pasta sauce in coming posts.

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