Seafood Medley Red Pepper Tapenade Pasta
Ingredients
- 1 pound dried spaghetti, I use DeLallo
- 1 TBSP. olive oil
- 2 pounds Anderson Seafoods’ seafood medley, thawed, well drained and patted dry
- 1/4 cup salt, plus salt and freshly ground black pepper
- 1 10 oz. jar green olive tapenade
- 6 oz. red pepper spread, I used Trader Joe’s, but you can use any roasted red peppers
- 1 lemon, zest and juice
- ¼ cup chopped fresh parsley
- Parmesan cheese
- Olive oil
Instructions
- Bring a large stockpot of water to a boil. Add 1/4 cup salt and the pasta; cook according to the package directions.
- While the pasta is cooking, pre-heat a large sauté pan or skillet over medium-high heat. When the pasta has only 2 minutes of cooking time left, add the olive oil to the skillet and toss in the seafood medley. Cook, tossing regularly, for 1 minute, and then remove the skillet from the heat.
- Add in the green olive tapenade and red peppers; gently mix and heat for 1 more minute.
- Drain the pasta, reserving ½ cup of the pasta liquid. Transfer the drained pasta to the skillet of olive and pepper mixture, and add the lemon zest, herbs, salt and lots of freshly ground black pepper.
- Toss well and add lemon juice and more olive oil to taste. Add a little pasta water if necessary, if the pasta seems dry.
- Sprinkle with Parmesan cheese and serve.