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Seafood Marinara - from the Italian Oven


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Cuisine: Italian Seafood

FROM THE MENU OF . . . THE ITALIAN OVEN
1355 East-West Connector, Austell
770-948-5777

Q: I would very much like to have the recipe for the Seafood Marinara . . . from the Italian Oven, which closed its location in Tucker. If there is any way that you could get this recipe for me and your readers, I would appreciate it tremendously.
CORRIE URRIOLA, Tucker

A: This reader gets a bonus with her recipe request: a promise of a home delivery. When Jim Dunn, who owns the three Atlanta-area Italian Ovens, learned that Urriola lives near him, he offered to drop by one evening with dinner. The Seafood Marinara is one of the restaurants' top sellers, Dunn said. "I think it's the combination of the squid, scallops and shrimp, sauteed in a garlic oil sauce, then in addition to that it's the marinara, " he theorized.

Hands on time: 20 minutes  Total time: 20 minutes  Serves: 2

Ingredients:

    1/4 cup olive oil
    2 teaspoons (2 to 3 cloves) chopped garlic
    Salt and black pepper
    10 sea scallops
    10 (40-count) shrimp, peeled and deveined
    1 cup Tomato Sauce (recipe below)
    1 cup Pomodoro Sauce (recipe below)
    1/4 pound sliced calamari tubes
    8 ounces dry angel hair pasta, cooked
    Fresh grated Parmesan cheese for garnish

    Tomato Sauce:
    3 1/2 cups
    Hands on: 45 minutes
    Total time: 45 minutes

    1/4 cup olive oil
    1/2 medium yellow onion, chopped into 1/4-inch pieces
    2 teaspoons (2 to 3 cloves) minced garlic
    1 (14.5-ounce) can whole plum tomatoes in juice
    1 (14.5-ounce) can diced tomatoes in juice
    1/4 cup tomato paste
    1/2 teaspoon salt
    Pinch coarse black pepper
    1 teaspoon granulated sugar
    1 teaspoon dried basil

    Pomodoro Sauce:
    2 1/2 cups
    Hands on: 40 minutes
    Total time: 40 minutes

    2 tablespoons olive oil
    2 teaspoons (2 to 3 cloves) sliced garlic
    1 teaspoon coarse black pepper
    1 (28-ounce) can diced tomatoes in juice
    1 fresh basil leaf




Instructions:

In a large saute pan over medium-high heat, add oil, garlic, a pinch each of salt and pepper and scallops. Cook 3 minutes or until scallops are half-cooked. Add shrimp and cook 2 minutes.
In separate bowl, combine the Tomato and Pomodoro sauces to make a marinara sauce.
Add calamari and about 1 1/4 cups marinara sauce and simmer for 3 minutes. Add angel hair pasta to saute pan and toss thoroughly. Pour all ingredients into large pasta bowl and top with remaining 3 ounces marinara. Serve with fresh grated Parmesan cheese.


For Tomato Sauce:
Heat a saucepan over medium. Add olive oil, heat, then add onion. Cook about 10 minutes, stirring occasionally, or until onion is translucent. Stir in garlic and cook 5 more minutes. Add plum tomatoes, diced tomatoes, tomato paste, salt, pepper, sugar and basil. Bring to simmer, using a wire whisk to break up the plum tomatoes. When the sauce reaches a simmer, turn off the heat, cover and hold for 30 minutes, stirring every 5 minutes.
Per 1/2 cup: 112 calories (percent of calories from fat, 61), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), no cholesterol, 359 milligrams sodium.


For Pomodoro Sauce:
Place the oil, garlic and pepper in a small saucepan over medium heat and cook 3 minutes. Add the diced tomatoes and basil leaf and bring to a boil, stirring frequently. Reduce heat and simmer for 30 minutes, stirring occasionally.
Per 1/2 cup: 92 calories (percent of calories from fat, 51), 1 gram protein, 11 grams carbohydrates, trace fiber, 6 grams fat (1 gram saturated), no cholesterol, 345 milligrams sodium.

Notes:

The Italian Oven's marinara sauce is made by combining two sauces, Pomodoro and Tomato. Pomodoro has a mellow, nuttier flavor; the Tomato Sauce is brighter.
We're guessing that at The Italian Oven, these generous portions come with doggie bags.

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