Recipe:
1 onion
1 solo garlic
2 tbsp olive oil
400g San Marzano tomatoes, diced
60g dried tomatoes (e.g. from www.bongu.de), quartered
1/2 Thai chili without seeds in fine strips
10 sprigs of flat-leaf parsley, including the top quarter
200ml neutral oil for frying
1 jar of seafood in brine
1 jar of polpo in brine
Zest of one lemon
salt, pepper, oregano
Preparation:
Finely dice the onion and garlic and sauté in hot olive oil.
ThermomixOnion and garlic: 5 sec level 4, add oil: 3 min Varoma
Add the fresh and dried tomatoes, chili and oregano. Reduce the sauce by a third.
ThermomixAdd ingredients as described: 7min 90 degrees level 2
Add the seafood and leave to infuse the aroma for 5 minutes over a medium heat.
Heat the oil in a pan on the hob to approx. 160 degrees and briefly fry the parsley in it.
Mix the sauce with the pasta and serve sprinkled with the lemon zest.
