Seafood Linguine with Otamot Essential Sauce

Pasta has found its best friend in Otamot Essential Sauce! This sauce has become such a staple in my cupboard and I’m continuing to find new ways to incorporate it into my meals. Most tomato sauces are just that- tomato with some seasoning and herbs, and not much else. With Otamot, I know each bite is packed with delicious nutrition because it is so much more than a basic tomato sauce. Made with tomatoes, carrots, red bell peppers, sweet potatoes, portobello mushrooms and so much more, Otamot sauce provides vitamin A, vitamin B and thiamin, amongst many other micronutrients. There is also no added sugar or artificial preservatives which can be common in other tomato sauce brands. Packing so many nutrients into a no fuss household item is perfect for my busy NY lifestyle. I love how I can either simply cook it with noodles, or get a little fancy like the seafood linguine recipe below. I would love to hear your favorite way to enjoy tomato sauce. Leave a comment below with how you plan to use your Otamot sauce and let us know how you like the seafood linguine!

Recipe:

1. Heat oil in a large pot over medium heat. Add 3-4 minced garlic cloves, 1 lb deveined shrimp, and 1 lb thoroughly dried scallops. Cook 3-4 mins on one side, then flip and cook 1-2 mins. Remove shrimp and scallops from heat.

2. Meanwhile, cook linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking liquid and drain the rest.  

3. Add 1 medium onion, finely chopped, and 3 tbsp tomato paste to garlic mixture for 3-4 mins. Pour in 1 cup white wine and stir for 4 mins. Add 14 oz fire roasted tomatoes and 16 oz Otamot tomato sauce. Cook at medium high heat for 8 to 10 minutes until thick. Taste and season sauce with salt.

4. Add 1 lb mussels, cooked shrimp, and ¼ cup pasta water to the sauce. Add in the cooked pasta and another ¼ cup pasta water. Reduce the heat to medium, and fold in cooked scallops. Garnish with 3 tbs finely chopped parsley, 3 tbs finely chopped basil and serve.

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