Preparation
- 1
Finely chop the garlic cloves and ginger. Pick the leaves off the parsley and finely chop them too. Halve the lemon for the juice.
Black Pasta with Seafood
30 min·91 ViewsTranslated
A quick and aromatic dish with black pasta and a spicy seafood sauce, perfect for lovers of Mediterranean cuisine. The black color of the pasta gives the dish a special look.
Allergens
Lactose-Free
1,219kcal
2 Portions · 806 g
Protein
70 g
Carbohydrates
118 g
Fat
45 g
Fiber
13 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Seafood250 grams
- black pasta160 grams
- Garlic Clove5 cloves
- Lemon½
- Tomato Paste2 teaspoons
- Olive Oil4 tablespoons
- Parsley½ bunch
- Ginger10 grams
- Chili Flakes
- White Wine50 milliliters
- Black Pepper1 dash
- Salt1 dash
- Passata100 grams
Cook the Pasta
- 2
Bring plenty of salted water to a boil in a large pot. Add the black pasta and cook it al dente according to package instructions. Reserve about 50-100 ml of pasta water before draining.
Prepare the Seafood Sauce
- 3
Heat half of the olive oil (approx. 2 tbsp) in a large pan over medium to high heat. Add the thawed seafood and sauté briefly until lightly browned.
- 4
Immediately add the chopped garlic, ginger, and chopped parsley (reserve a small portion for garnish) to the seafood and sauté everything for about 1-2 minutes until fragrant.
2 min - 5
Stir in the tomato paste and let it sauté briefly to develop its flavors. Then deglaze everything with the white wine and let it reduce briefly.
- 6
Season the sauce with salt and pepper. If you like a juicier sauce, you can now add the strained tomatoes and let them simmer briefly.
Combine Everything
- 7
Add the drained pasta along with the remaining olive oil to the pan with the seafood.
- 8
Mix everything well. If the sauce is too thick, add a splash of the reserved pasta water at a time until the desired consistency is reached.
- 9
Squeeze the juice of half the lemon directly over the pasta and mix it in. This gives the dish a nice freshness.
Serve
- 10
Arrange the black pasta with seafood on two plates. Sprinkle with additional chili flakes and freshly ground pepper as desired.
- 11
Garnish the dish with the remaining chopped parsley and serve immediately. Enjoy your meal!
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