Fusilli with mixed seafood and prawns in a tomato sauce, with roasted carrots and fennel on the side.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesFusilli with mixed seafood and prawns in a tomato sauce, with roasted carrots and fennel on the side.
Ingredients
300g fusilli
Mixed seafood selection
King prawns
1 tin chopped tomatoes
Roasted red peppers
2 carrots
1 bulb fennel
1 red onion
2 cloves garlic
Juice of 1 lemon
Fresh chives, chopped
Directions
- Roast the carrots and fennel wedges with a little oil until tender and lightly charred.
- Cook the fusilli in salted boiling water until al dente.
- Meanwhile, soften the onion and garlic, then add the chopped tomatoes and roasted red peppers and simmer to a sauce.
- Add the mixed seafood and prawns to the sauce and cook through, finishing with a squeeze of lemon.
- Toss the drained fusilli through the sauce, scatter with chives, and serve with the roasted carrot and fennel alongside.
This one sits in the Italian recipes here, alongside the rest of the italian recipes on the site. For more on where italian cooking comes from, see Wikipedia.
This seafood fusilli is best shared. See more Italian recipes on Meals & Mixers.
