Rigatoni with tomatoes, scallops and arugula
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 19 G., saturated fats 3 G., proteins 16 G., carbohydrates 33 G., fiber 4 G., cholesterol 20 mg, sodium 831 mg, sugar 5 G.
Calories 370, total fat 19 G., saturated fats 3 G., proteins 16 G., carbohydrates 33 G., fiber 4 G., cholesterol 20 mg, sodium 831 mg, sugar 5 G.
A tangy tomato sauce is the perfect base for seafood pasta. This recipe uses mezzi rigatoni pasta, whose tubular shape absorbs a generous amount of the delicious sauce, and scallops are a wonderful companion. They cook quickly and remain tender and fresh. Arugula finishes the dish, adding a refreshing, zesty flavor. Before serving, sprinkle the pasta with freshly grated lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 0.5 tsp red pepper flakes + extra for sprinkling
- 1 can (800g) canned whole peeled San Marzano tomatoes, crushed by hand
- 220 g mezzi rigatoni pasta (about 4 cups)
- 1/4 cup dry white wine
- 340 g medium scallops, drained and halved lengthwise
- 4 cups fine arugula
- 1 lemon
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Recipes with similar ingredients: rigatoni pasta, scallops, San Marzano tomatoes, white wine, arugula, lemon
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil. In another large, wide saucepan or cauldron, heat 3 tablespoons of olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2-3 minutes. Add the red pepper, tomatoes, and 1/2 teaspoon of salt. Bring to a boil and simmer until the sauce thickens, 7-10 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water and drain the rest.
- Four minutes before the pasta is done, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops throughout the pan. Cook at a low simmer until tender, about 4 minutes.
- Add the pasta and 0.5 cups of the cooking water to the scallop sauce. Cook, stirring, until the pasta is well coated, 1-2 minutes. Add a little of the remaining cooking water, a few tablespoons at a time, if the pasta looks dry; season with salt to taste. Stir in 3 cups of arugula until slightly wilted.
- Divide the pasta among bowls. Top with the remaining arugula and drizzle with the remaining 2 tablespoons of olive oil. Finely grate lemon zest over the pasta and sprinkle with red pepper flakes.
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