Steps

1. Halve 16 cherry tomatoes.
   🕒 02:11
2. Bring a generous pot of water to a boil and add salt (quantity not specified) to achieve a 1% salt concentration.
   🕒 02:44
3. Add 120g of Maccheroni alla Chitarra to the boiling water and cook for 10 minutes.
   🕒 03:03
4. Heat 2-3 tbsp EV olive oil and a pinch of minced garlic in a frying pan over medium heat.
   🕒 03:27
5. Once the garlic is fragrant, add 1 tbsp of finely chopped onion, reduce heat, and sauté. [Key Tip!] Onions can burn easily, so be careful. Adding more EV olive oil while sautéing is recommended.
   🕒 04:07
6. Once the onion is softened, add 200g of diced tomatoes (can) and simmer for 10-12 minutes, allowing it to reduce.
   🕒 04:59
7. When the tomato sauce has reduced, add the frozen seafood mix (approx. 300g) and cook until the moisture from the seafood has evaporated.
   🕒 05:58
8. Add the halved 16 cherry tomatoes and salt (to taste), and bring to a simmer.
   🕒 06:27
9. Add the cooked pasta to the sauce and mix well.
   🕒 09:43
10. If the sauce is too thick, add a small amount of pasta cooking water to adjust the consistency.
    🕒 10:17
11. Simmer over low heat, stirring, for a few minutes to allow the pasta to absorb the sauce.
    🕒 10:52
12. Taste and season with salt (to taste) and pepper (to taste).
    🕒 11:32
13. Finish by drizzling EV olive oil (to taste) and tearing 1/3 bunch of basil by hand to add.
    🕒 11:57
14. Plate and serve. Enjoy!
    🕒 12:15