What’s For Dinner?
Seafood Marinara - from the Italian Oven
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . THE ITALIAN OVEN
1355 East-West Connector, Austell
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
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
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
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
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.
We're guessing that at The Italian Oven, these generous portions come with doggie bags.