Ingredients
Pasta Sauce:
1 cup diced onion
4-5 cloves garlic, chopped
1/4 c olive oil
1 cup white wine
1 large can or 2 8-oz cans diced tomatoes
1 8-oz can coconut milk
italian spices, salt, pepper to taste
Main Stuff:
Olive Oil, Butter for saute (I try to use as little as possible).
1 lb mahi-mahi, cut in chunks
1 lb medium sized prawns
Squeeze of lemon juice
zuccinni chopped
mushrooms, quartered
2 not quite ripe mangos, cubed
2 bell peppers (I prefer yellow) seeded & chopped
1 bag penne pasta
asiago cheese, grated
Preparation
Pasta Sauce: Saute onions and garlic in olive oil over medium heat until softened. Add white wine and let cook until alcohol is burned off, about 5 minutes. Add canned tomatoes, reduce heat and simmer 20 minutes. Add coconut milk, bring back to simmer (about 5 minutes).
Meanwhile, cook pasta in some salt until al dente, strain and rinse in cold water to stop cooking process and avoid sticky pasta.
Stuff: Fish & prawns: Saute over medium high heat in butter & olive oil until just cooked through (mahi will turn white, prawns pink). Squeeze with lemon juice at the end. Remove from heat, set aside. Vegetables: Saute zuccinni and peppers in butter & olive oil 3-4 minutes in large saute pan over medium heat. Add mushrooms, mangos, cook another 3-4 minutes.
Assemble pasta in large baking dish, pasta first, then fish & vegetables, then sauce. Add grated cheese; bake at 350 degrees for 15-20 minutes.
