Barilla® Chickpea Rotini with Halibut & Tomato-Basil Sauce
Barilla® Chickpea Rotini with Halibut & Tomato-Basil Sauce
40 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Protein
- Seafood
- Short
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Made with Barilla Chickpea Rotini pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Rotini |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1/2 | Cup white onion, chopped |
| 3 | Cups canned Italian style tomatoes, crushed or [when in season fresh tomatoes] |
| 1 | Pint Cherry tomatoes, halved |
| 12 | Basil leaves, divided |
| 1 | Pound halibut fish, 1 inch diced |
| To taste | Salt and black pepper |
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
Pre-heat oven to 400º F and bring a large pot of water to boil.
Step 2
In a skillet sauté onion with 2 tbs olive oil until translucent, 3-4 minutes. Add canned tomatoes, season with salt and pepper and simmer for five minutes.
Step 3
Let cool down. Place in a blender and process with 8 leaves of basil, and 3 tbs olive oil. Set aside.
Step 4
Season halibut, roast in the oven for 10 minutes or until thoroughly cooked.
Step 5
Cook pasta according to package directions, drain, toss with tomato basil sauce, and halved cherry tomatoes over high heat for two minutes.
Step 6
Top with remaining julienned basil and halibut before serving.
Chickpea Rotini Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rotini made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for inspiration!
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta