Seafood Nests

Seafood250 gramsTomatoes2 piecesGarlic2-3 teethParsley20 gramsPepper (hot)0.5 piecesKetchup2 tbsp.Olive oil1 tbsp.Sugar0.5 tspVinegar (9%)1 tsp
Wash, dry and chop parsley. Garlic chopped. Hot pepper cut into rings. Put greens, garlic and pepper in a frying pan with hot vegetable or olive oil and fry, stirring for 1-2 minutes. The fire should not be strong - garlic should not be burnt. Wash tomatoes, make a cross-cut on the skin, put into boiling water for 1 minute, then rinse with cold water and remove the skin. Cut the tomatoes into cubes and add to the pan, where greens and garlic are roasted with pepper. Stir and put out 3 minutes to juice, out of the tomatoes slightly thickened. Add tomato paste or good ketchup, mix well and simmer, stirring for 2 minutes. Then put seafood in the pan (without defrosting), increase the heat and, stirring, cook 3-5 minutes. Salt, add sugar to taste, black pepper, pour in silent vinegar and mix.Add to the seafood chopped fresh herbs, stir, cover and let stand for a few minutes.
Cook "nests" or other pasta:
Remove the ready-made "nests" from the pan using a skimmer, let the liquid drain and place on a plate.
Top with pasta lay out the sauce with seafood.
Garnish with fresh parsley.