CREAMY PORTUGUESE TOMATO SEAFOOD PASTA

- METHOD -

Fry the onion over medium heat in olive oil until soft. Add the Cape Herb & Spice Portuguese Tomato Paste and fry for a few seconds. Add the cream and stir to dissolve the paste. Add the seafood and cook over low heat in the tomato-cream sauce until done. In the meantime, cook the pasta in loads of well-salted, rapidly boiling water. Once al dente, add pasta to the pan of sauce and toss to coat. If it is a bit dry for your liking, add a spoonful or two of the pasta cooking water to moisten. Serve right away with plenty of freshly grated parmesan.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za