This is an Italian Food that is intended to be a quick light dish rather than a dish in a heavy sauce.  Pomodoro is the Italian word for tomato.   It literally means “golden apple,” as apparently the first tomatoes to arrive in Italy from the New World were yellow.  So how do you make a seafood pomodoro?

What you need:

  • 1 500 g San Remo penne pasta
  • 8 medium tomatoes
  • 1 large onion
  • a handful of basil leaves
  • 5 cloves of garlic
  • 400 g labahita
  • 300 g shrimp peeled
  • 1 very small can tomato paste
  • a little parsley
  • parmesan cheese
  • olive oil
  • butter
  • salt and pepper to taste

What to do:

  • cook pasta acoording to instructions, slice veggies
  • saute onions first, then garlic with olive oil in a sauce pan
  • add fish. cook for about 2 minutes or until you can no longer see visible pink parts on the fish
  • add shrimp, cook for 1 minute
  • add chopped tomatoes and tomato paste. Season with salt and pepper or chili flakes
  • add half of the chopped basil leaves
  • lower the flame, and let everything simmer for about 15 minutes
  • you can add a little (just a little!) pasta water if you want the sauce to be more saucy
  • add the remaining basil leaves and parsley after turning off the stove
  • toss in cooked pasta
  • add butter (2 tbsps or more) while mixing everything
  • top with a lot of parmesan cheese

Notes: you can add tomato sauce for it to look more reddish.

Thanks to Awaken the Best for the recipe.