WARM ORECCHIETTE PASTA SALAD WITH SCALLOPS, ZUCCHINI AND ARRABBIATA SAUCE
WARM ORECCHIETTE PASTA SALAD WITH SCALLOPS, ZUCCHINI AND ARRABBIATA SAUCE
30 minutes total
A luxurious and delicious meal the whole family will love!
Ingredients
Serves 4
| 350g | Barilla Orecchiette |
| ½ jar | Barilla Arrabbiata sauce |
| 200g | sea scallops |
| 1 | lime, juiced |
| ½ small | orange, juiced |
| 1 tablespoon | dried oregano |
| 300g | truss tomatoes, diced in 0.5cm cubes |
| 1 garlic clove | , crushed |
| 2 | zucchini, seeds removed and cut into 0.5cm batons |
| 10 | basil leaves, torn |
| ½ orange, zest | |
| 60ml | Extra Virgin Olive oil |
| Rock salt, for pasta water | |
| To taste | Sea salt and pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Thinly slice the scallops, place in a bowl and add the citrus juices, the Extra Virgin Olive oil and the dried oregano. Season with salt and allow to marinate for 10 minutes.
Step 2
In a separate bowl, mix the tomatoes with the garlic and set aside.
Step 3
In a large saucepan, bring plenty of water to the boil. Once boiling add rock salt. We recommend 7 grams per litre of water. Drop the Orecchiette into the boiling water, stir and cook as per the instructions on the box. Two minutes before draining the pasta, add the zucchini to the boiling water and cook together.
Step 4
Drain the pasta al dente and toss into the bowl with the tomatoes, add half the jar of Barilla Arrabbiata sauce and the fresh basil. Stir for few minutes until the pasta reaches room temperature.
Step 5
Add the scallops to the pasta and combine well, mix until the pasta absorbs all the juices. Serve with a drizzle of Extra Virgin Olive Oil and finish with the grated orange zest.
