Low-rent spicy seafood pasta with summer savory*

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I didn’t realize how useful savory was until we planted some in our window box.  It has a taste that’s similar enough to oregano that it makes a good substitute, but it doesn’t have those maddeningly tiny leaves.

We came home early in the evening, and I wanted to whip up dinner from whatever we had in the house.  Which wasn’t much.  But we did have a one-pound bag of Trader Joe’s frozen Seafood Blend, a mix of shrimp, scallops, and squid.  This is what I did with it.

Low-rent spicy seafood pasta sauce

2 t. vegetable oil
1 onion, chopped
10 cloves garlic, finely chopped
2 teaspoons cayenne, or any spicy pepper to taste
½ cup red wine
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 16-ounce bag frozen shrimp or seafood, prepared according to directions ( I use Trader Joe’s frozen Seafood Blend)
large handful summer savory, chopped (oregano is a fine substitute)
salt, pepper, and sugar to taste

1. Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally, until they wilt, about 5-7minutes. Add the garlic and cayenne, a cook a couple of minutes more.

2. Add the wine, and cook until it has almost all evaporated. Add the crushed tomatoes and tomato paste and cook until everything is combined and it has reduced to the texture you like.

3. Add the seafood and savory, and cook a couple of minutes more. Correct the seasoning with salt, pepper, and a little sugar if the tomatoes taste acidic. Serve over pasta (this is enough for about 3/4 pound).

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