Seafood Lasagna with Tomato Sauce

Overview

I don’t remember how many versions of this dish I have eaten. There are not many delicious ones. They look similar but taste very different. The two tomato-flavor elements, tomatoosauce and soffritto, are the essence of this dish. Let’s start with the preparation of the two sauces and give yourself a chance to re-understand the rich aroma of real tomato sauce!

Tags

• staple food
• noodles
• home cooking
• foreign cuisine
• pasta
• basil
• deep sea prawns
• fettuccine
• fresh oregano
• garlic
• olive oil
• safforito
• scallops
• small seafood
• canned tomatoes
• dry white wine
• fragrant leaves
• fresh thyme
• ketchup
• sea salt
• white onion

Ingredients

Steps

1. 1 Prepare materials. Attachment: tomato sauce is a kind of sauce; tomato paste is a concentrated tomato puree with very little water content; canned tomatoes are canned tomatoes and their juice. Generally, there are canned whole peeled tomatoes and canned tomatoes in small pieces.

   

2. 2 Make tomato sauce and sauté onions in olive oil over medium heat until soft and fragrant

   

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

   

4. 4 Pour in canned tomatoes

   

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

   

6. 6 Start making pasta: remove the shrimp threads with a knife from the back of the shrimp

   

7. 7 Take out the skirt of the scallops (can be used to add freshness when making soup or stir-fry)

   

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

   

9. 9 Cook according to the time indicated on the pasta package, remove and drain 2 minutes in advance

   

10. 10 After draining, stir in a little olive oil and set aside, and reserve about 2 cups of noodle soup for later use

    

11. 11 Add olive oil to the pot and sauté the onions until soft and fragrant

    

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

    

13. 13 Spray in dry white wine

    

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

    

15. 15 Stir in cooked pasta

    

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

    

17. 17 Serve with oregano and enjoy