ingredients

360 g of farfalle
500 g frozen seafood
50 g crushed tomatoes, fresh or canned
Some chopped flat parsley leaves
1 onion
2 cloves garlic
6 tbsp. to s. olive oil

Steps

Step 1

Thaw the seafood. In a frying pan, sauté the chopped onion and garlic in the olive oil. Add the tomatoes, cook for 2-3 minutes before adding the seafood. Let simmer 5 min, salt.

2nd step

Cook the farfalle in salted boiling water. Drain them when they are al dente, finish the pan cooking with the seafood.

Step 3

Out of the fire, sprinkle the pasta with a drizzle of olive oil, pepper, sprinkle with chopped parsley. Enjoy without delay.

tips

Do the farfalle yourself, it's possible! Knead 250 g Francine flour with 2 eggs and 2-3 tbsp. to s. water, until you get a ball of dough. Spread it very thinly on a floured work surface, cut into 5 x 5 cm squares. Pinch them in the middle between thumb and forefinger to form butterflies.