Greek Island Pasta
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 59.14 ml olive oil
- 4 scallions, white and some green, minced
- 113.39 g smoked sausage, cut into thin slices
- 3 garlic cloves, minced
- 2 jalapeno chiles, finely minced
- 793.78 g can crushed tomatoes
- 1 jarred roasted red pepper, cut into thin strips
- 44.37 ml sherry wine vinegar
- 3.69 ml salt, plus
- salt, to taste
- fresh ground black pepper, to taste
- 151.04 g medium shrimp
- 151.04 g small squid
- 151.04 g sea scallops
- 1 fillet of sole, cut into bite-sized pieces
- 453.59 g pappardelle pasta
- 12 kalamata olives, sliced
- 29.58 ml capers, drained
- 14.79 ml chopped fresh sage
directions
- Heat oil in a non-reactive Dutch oven over medium-high heat; add the scallions, sausage, garlic and chili pepper.
- Cook, stirring often, 4 minutes until wilted. Add tomatoes, roasted peppers, vinegar, 3/4 teaspoon salt and pepper.
- Heat to a boil over high heat; reduce heat to low.
- Cook, stirring occasionally, 15 minutes. Add the shrimp, squid, scallops and sole; cook 6 minutes until done; set aside.
- Meanwhile, cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup cooking liquid.
- Stir olives, capers and sage into the sauce; toss sauce with the pasta.
- Add reserved cooking liquid to reach desired consistency.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .