Rigatoni with spicy seafood marinara
Laura in the Kitchen · ♥ 1.1K likes · 37.9K views · 3 min video
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Ingredients
Method
Techniques
- 8 oz rigatoni
- garlic
Smash and peel a few cloves of garlic without chopping them, so the flavor infuses without biting into cloves.
- 2 tbsp olive oil
Heat a couple tablespoons of olive oil in a skillet with the garlic and a few parsley stems until sizzling.
Cooking the seafood for its juices
- parsley stems
- 1 package frozen mixed seafood
Add the thawed mixed seafood and cook a couple of minutes so it releases its juices; remove to a plate.
- 2 tbsp olive oil
In the same skillet, without cleaning it, add a couple more tablespoons of olive oil, a couple cloves of garlic and a little peperoncino and let it sizzle.
Building the marinara
- 2 cloves garlic
- peperoncino
- 1 can cherry tomatoes
- ¼ cup water
Add the can of cherry tomatoes with about a quarter cup of water swirled in the can; press the tomatoes with a wooden spoon to help them break down.
- ¼–⅓ cup dry white wine
Add the white wine and let it bubble; add a little salt and fresh parsley and simmer about 15 minutes.
- salt
- fresh parsley
When the sauce is about halfway done, cook the rigatoni in salted boiling water until al dente.
- salted boiling water
About a minute before the pasta is ready, add the cooked seafood and its collected juices to the sauce and boil a couple of minutes over medium-high heat.
Move the pasta with a spider straight into the skillet and cook everything together a couple of minutes so the pasta absorbs the flavor.