Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 37

This easy sauce is a great store-cupboard standby in our house as I usually have prawns or mixed seafood in the freezer and always have a cupboard full of the other ingredients. Always defrost the seafood thoroughly before using.

Preparation time: 5 minutes

Cooking time: 8½–12½ hours

Serves 4

2 x 400g (14oz) tins chopped tomatoes

1 small onion, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp sea salt

1 tbsp caster sugar

100ml (3½fl oz) white wine

60ml (2fl oz) extra virgin olive oil

400g (14oz) mixed cooked seafood

Freshly cooked pasta, to serve

Fresh basil leaves, to serve

Place the tomatoes, onion, garlic, salt, sugar and wine in the slow cooker dish. Drizzle over half of the olive oil and mix well. Cover with the lid and cook on low for 8–12 hours or until rich and thick.

Increase the heat to high, stir in the seafood, cover again and cook for a further 30 minutes or until piping hot.

Taste and add more seasoning if necessary, and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta, such as spaghetti or tagliatelle, then sprinkle over basil leaves to serve.

I ALSO LIKE...

to add a whole dried chilli to the sauce at the start of cooking for a spicy kick..