1 solo garlic
2 tbsp olive oil
400g San Marzano tomatoes, diced
60g dried tomatoes (e.g. from www.bongu.de ), quartered
1/2 seedless Thai chili in fine strips
10 sprigs of flat-leaf parsley, including the top quarter
200ml neutral oil for deep frying
1 glass of seafood in brine
1 glass of Polpo in brine
Zest a lemon
Salt, pepper, oregano
Finely dice the onion and garlic and sauté in hot olive oil.
Thermomix: Onion and garlic: 5sec level 4, add oil: 3min Varoma
Add the fresh and dried tomatoes, chili and oregano. Allow the sauce to reduce by a third.
Thermomix: Add ingredients as described: 7min 90 degrees level 2
Add the seafood and let the aroma simmer for 5 minutes over medium heat.
Heat the oil in a pot on the stove to approx. 160 degrees and briefly fry the parsley in it.
Mix the sauce with the pasta and serve sprinkled with the lemon zest.