INGREDIENTS:
Olive oil: 10 ml
Chopped garlic and salt: 10 gm each
Chopped onions: 20 gm
Bell peppers: Three wedges
Tomato salad: 200 gm
Tomatos puree: 50 ml
Tomato sauce: 20 ml
White pepper powder and basil leaves: Two gm each
Mixed herbs: One gm
Parmesan cheese: Five gm
Black olives: Six
Boiled pasta: 200 gm
Mix seafood: 100 gm
METHOD:
Boil the pasta with few drops of olive oil and salt for about 10 minutes.
Blanch the seafood in water flavoured with lemon, peppercorns, dill leaves and bay leaves.
Blanch, peel and chop the tomatoes.
Heat olive oil, add the chopped garlic, onion, bell pepper and sauté it.
Add the chopped tomatoes, tomato puree and boil till it becomes thick like a sauce.
Season the sauce with mix herb, tomato sauce and white pepper.
Finally add some fresh chopped basil leaves, boiled pasta and seafood to it.
Garnish with black olives, basil leaves and sprinkle some grated parmesan cheese on top.
Chef P.Kasianand has been working with Hotel Heritage in Madurai for the past one year as Commis III. He has done a craft course in hotel management and technology.
