Pappardelle marinara

Create a pasta pleaser with fresh seafood, tender cherry tomatoes and a pinch of chilli.

Recipe «Pappardelle marinara» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 3 x 250g punnets cherry tomatoes, 80ml olive oil, 3 skinless salmon fillets, bones removed, 375g dried pappardelle pasta, 18 green medium prawns, peeled leaving tails intact , 3 small squid tubes, thinly sliced crossways, 3 garlic cloves, finely chopped, Pinch of dried chilli flakes , 1/3 cup fresh dill sprigs, Shaved parmesan, to serve.

Ingredients:

• 3 x 250g punnets cherry tomatoes 
• 80ml olive oil 
• 3 skinless salmon fillets, bones removed 
• 375g dried pappardelle pasta 
• 18 green medium prawns, peeled leaving tails intact 
• 3 small squid tubes, thinly sliced crossways 
• 3 garlic cloves, finely chopped 
• Pinch of dried chilli flakes 
• 1/3 cup fresh dill sprigs 
• Shaved parmesan, to serve 

Instructions

1. Preheat oven to 200°C. Place the tomatoes in a large baking dish. Drizzle over 1 tablespoon of oil and toss to coat. Bake for 10 minutes. Add salmon to dish. Bake for a further 10 minutes or until tomatoes are soft and salmon is cooked to your liking.
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
3. Heat 1 tablespoon of remaining oil in a large frying pan over medium-high heat. Add prawns and cook, stirring, for 4 minutes or until they curl and change colour. Transfer to a plate.
4. Heat remaining oil in the frying pan over high heat. Cook squid, stirring, for 1 minute. Add the garlic and chilli and cook for 1 minute or until the squid is light golden.
5. Add tomato, salmon and prawns to the squid mixture. Season with salt and pepper. Toss to combine. Add pasta and dill to seafood mixture. Divide among serving dishes and top with the parmesan.