Tagliatelle tomato and seafood pasta

This simple summer pasta recipe is perfect for warm evenings. Prawns, scallops, and tomatoes are tossed through tagliatelle for a filling and fresh meal.

Ingredients

  Metric  Cups  Imperial 

• 4 large vine tomatoes, skinned and finely chopped
• 1 red onion, finely chopped
• 3 drops of balsamic vinegar
• 160 g small scallops
• 200 g cooked, peeled prawns
• 180 g tagliatelle or linguine
• 2 tbsp chopped fresh parsley, plus extra to garnish
• 6 baby plum tomatoes, halved
• 30 g parmesan, finely chopped
• 1 pinch salt and freshly ground black pepper
• 3 tbsp olive oil

• 4 large vine tomatoes, skinned and finely chopped
• 1 red onion, finely chopped
• 3 drops of balsamic vinegar
• 5.6 oz small scallops
• 7.1 oz cooked, peeled prawns
• 6.3 oz tagliatelle or linguine
• 2 tbsp chopped fresh parsley, plus extra to garnish
• 6 baby plum tomatoes, halved
• 1.1 oz parmesan, finely chopped
• 1 pinch salt and freshly ground black pepper
• 3 tbsp olive oil

• 4 large vine tomatoes, skinned and finely chopped
• 1 red onion, finely chopped
• 3 drops of balsamic vinegar
• 5.6 oz small scallops
• 7.1 oz cooked, peeled prawns
• 6.3 oz tagliatelle or linguine
• 2 tbsp chopped fresh parsley, plus extra to garnish
• 6 baby plum tomatoes, halved
• 1.1 oz parmesan, finely chopped
• 1 pinch salt and freshly ground black pepper
• 3 tbsp olive oil

Details

• Cuisine: Italian
• Recipe Type: Pasta
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Serves: 2

Step-by-step

1. Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
2. Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes or to packet instructions, until tender. Drain when cooked.
3. Add the scallops to the tomato mixture and cook for 2 minutes, then add the cooked prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.
4. Gently stir the pasta through the tomato mixture and share between two warmed plates. Serve with parmesan cheese and extra parsley.

Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas.

To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.  

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