Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

Ingredients
2 Tbsp ghee
1 1/2 lb Campari tomatoes, sliced in half
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp dried basil
1/2 tsp granulated garlic
1/4 tsp dried oregano
1 16-oz package of gluten-free pasta or 1 batch of zoodles

Method

Melt ghee over medium high. If cooking gluten-free pasta, follow the instructions on the package to cook it.

Add tomatoes skin down, season with salt, blister for 10 min.

Stir, and then add in pepper, garlic, basil, and oregano. Stir again.

Add seafood (along with any liquid) and simmer for 5 minutes, until shrimp and scallops are cooked through.

Toss the sauce and seafood with your gluten-free pasta or zoodles, and serve.

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