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Barilla® Rigatoni with Sea Bass, Scampi & Italian Tomatoes

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Barilla® Rigatoni with Sea Bass, Scampi & Italian Tomatoes
40 minutes


Main course


Ingredients for 8 people

1 BOX Barilla® Rigatoni
1 CLOVE Garlic
1 POUND Italian Piennolo Cherry Tomatoes Canned (May Substitute Fresh Cherry Tomatoes)
2 POUNDS Mediterranean Sea Bass (May Substitute Wild Sea Bass)
3 OUNCES Extra Virgin Olive Oil Divided
1/2 CUP White Wine
8 Medium Scampi (May Substitute Tiger Prawns)
8 LEAVES Fresh Basil

Preparation 10 minutes preparation + 30 minutes cooking
1. CHOP the garlic fine

2. Drain tomatoes and chop coarsely

3. WASH the sea bass under cold water and pat-dry with paper towels

4. Divide sea bass into two fillets, discarding the skin and bones

5. Cut in medium cubes

6. BRING a large pot of water to a boil

7. Add coarse sea salt to taste

8. HEAT half of the olive oil with the garlic in a large skillet until garlic turns light golden in color

9. ADD cubed sea bass and cook for 2 minutes over high heat

10. Deglaze with the wine until it evaporates

11. ADD tomatoes and bring to boil

12. Season with salt and pepper and simmer for 3 minutes

13. COOK rigatoni 2 minutes less than the recommended cooking time

14. Drain, reserving ½ cup of the pasta cooking water

15. REMOVE the head and tails from the scampi; add to the sauce

16. ADD the pasta to the skillet

17. Add pasta cooking water if needed

18. Toss mixture while cooking for 2 to 3 minutes in the skillet

19. GARNISH with fresh basil and the finish with the remaining extra virgin olive oil