- Freezable
- Gluten-free
- Dairy-free
- High-protein
- Under 20 mins
Ingredients
Serves: 4
- 80g uncooked tagliatelle or 300g spiralised courgette
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, finely diced or minced
- 1 small red onion, sliced
- 200g cherry tomatoes, whole
- 1 tsp dried oregano
- 400g mixed seafood
- 1 large red chilli, diced
- 1 ½ tbsp tomato puree
- 75ml white wine
- 60g rocket
- 1 small handful fresh basil, roughly chopped
- 1 large handful fresh parsley, roughly chopped
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Method
Step 1
Heat the oil in a large, non-stick saucepan or frying pan, over medium heat.
Step 2
Fry the garlic and onion for 1-2mins, or until lightly softened. Add the whole tomatoes and oregano, and fry for a further 2mins.
Step 3
Add the seafood, season generously with salt and pepper, and cook for 1-2mins.
Step 4
Add the fresh chilli, tomato puree, and white wine, and stir gently so the seafood doesn’t break up. Allow it to cook for 2-3mins, or until lightly bubbling and the seafood is cooked.
Step 5
Turn off the heat, and add the rocket and fresh herbs. Stir gently until wilted. Serve with 1 portion of cooked pasta for 1 carbohydrate per serving, or spiralised courgette for 0 carbohydrates per serving.
