- Total Fat
- Total Carbohydrates
- 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
- Sea salt and pepper, to taste
TO STARTThinly 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.
SEASON THE TOMATOESIn a separate bowl, mix the tomatoes with the garlic and set aside.
COOK THE PASTAIn 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.
ADD THE SAUCEDrain 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.
COMBINE AND SERVEAdd 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.