Heat up the frying pan, add the olive oil, and saute the garlic and chili pepper. Once browned, remove from the pan. Add the chopped tomatoes and stir-fry. Add the sugar.
Boil the pasta in water with a generous amount of salt until al dente. The sauce will be done quickly, so this is the best timing.
Stir-fry the zucchini in the frying pan from Step 1, then add the prepared shrimp and salmon. Add the brandy and the water used for boilint the pasta, and simmer for a few minutes over medium heat.
Add the pasta, garlic from Step 1, and olives. Check the taste and season as needed with salt. Add the Balsamic vinegar. Turn off the heat and add the shredded basil leaves.
I used this Balsamic vinegar. I used orecchiette pasta. You can use whatever kind you like.
Story Behind this Recipe
I wanted to use fresh tomatoes while they were in season. I used some orecchiette that I received from a friend to make some seafood pasta and tomato sauce with brandy.
You can quickly make this by adding tomato sauce to pasta. If you add the basil after turning off the heat, it won't blacken. Definitely add brandy if you have it. It will give the pasta a nice fragrance. This uses olives, so go easy on the salt.