Steps

1. Add 2 tbsp Olive Oil to a pot.
   🕒 00:35
2. Halve the Cherry Tomatoes horizontally.
   🕒 01:02
3. Add the cut Cherry Tomatoes to the heated pot.
   🕒 01:12
4. Add a little water to the remaining tomatoes at the bottom of the pot and scrape them up.
   🕒 01:25
5. Add Basil and season with salt. [Chef's Tip!] Quickly heat to bring out the sweetness of the tomatoes.
   🕒 01:40
6. Add the Fresh Tomato to the tomato sauce, briefly simmer, and turn off the heat.
   🕒 02:32
7. Cook the Pasta to al dente according to package directions.
   🕒 01:51
8. Place the Frozen Seafood Mix in a frying pan, frozen, and heat over medium heat. [Chef's Tip!] Cooking from frozen locks in the seafood's umami for the pasta.
   🕒 02:01
9. Once the seafood releases its liquid, add a little Olive Oil to the side of the pan and sauté the Garlic until fragrant.
   🕒 02:56
10. Once the garlic is fragrant, toss it with the seafood mix.
    🕒 03:12
11. Add 50-60ml White Wine and scrape the bottom of the pot to deglaze while thoroughly cooking off the alcohol.
    🕒 03:17
12. Lightly salt the seafood mix.
    🕒 03:44
13. Add the seafood mix to the pot with the tomato sauce and simmer briefly.
    🕒 03:48
14. Add the cooked Pasta to the frying pan with the sauce.
    🕒 04:10
15. Add a little of the Pasta cooking water, mix, and finally add a little Olive Oil to coat everything.
    🕒 04:18
16. Plate and enjoy. It's done!
    🕒 04:43