Oyster Spaghetti

Yield 6-8 servings
7 ratings


2 tablespoons canola oil

½ white onion, diced

1 green bell pepper, diced

4 cloves garlic, thinly sliced

4 ounces tomato paste

24-ounce can petite diced tomatoes

1 teaspoon kosher salt

½ teaspoon black pepper, finely ground

¼ teaspoon cayenne pepper

¼ bunch parsley, chopped

¼ cup dry sherry

1 pint oysters, oyster liquor reserved

1 pound pasta of choice, cooked

Parmigiano-Reggiano cheese, grated


  1. Heat the canola oil in a large pot over medium heat, and add the onion and bell pepper.
  2. Cook the vegetables until they’re well caramelized.
  3. Add the garlic and tomato paste; cook for 5 minutes.
  4. Add the diced tomatoes, salt, peppers, parsley, sherry and the reserved oyster liquor.
  5. Simmer for 30 minutes to allow the sauce to thicken slightly before adding the oysters.
  6. Add the oysters and cook for about 5 minutes, then serve over your favorite pasta.
  7. Garnish with the Parmigiano-Reggiano cheese.

Ingredients used in this recipe