MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA
A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
- Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
- Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jo Dad
d.j@yahoo.comI'm not a huge fan of tomatoes, but I really enjoyed this dish. The scallops and arugula were a great combination.
Mubin Mia
mia-m65@hotmail.frThis is one of my favorite pasta dishes. It's so flavorful and satisfying.
Lenz Brice
b-l82@hotmail.comI love the pop of color that the arugula adds to this dish. It's a great way to brighten up a plate of pasta.
Lungisile Abigail NGCOBO
n@yahoo.comThis is a great recipe for a special occasion dinner. It's elegant and flavorful, but it's also relatively easy to make.
BOBI KHOKHAR
khokhar_b@hotmail.comI made this dish with shrimp instead of scallops and it was still delicious. I bet it would also be good with other types of seafood, like salmon or cod.
Abdulai Sillah
s-a@hotmail.comI'm always looking for new ways to cook scallops. This recipe is a great addition to my repertoire.
Ali Ajmel
ajmela28@gmail.comThis is a great recipe for a light and healthy meal. It's also very easy to make, which is a bonus.
Keshika Vithanage
k.vithanage76@hotmail.frI love the way the arugula adds a peppery flavor to the dish. It's a great contrast to the sweetness of the tomatoes and the brininess of the scallops.
Soon Valley Sakesar
v.soon@hotmail.co.ukI'm new to cooking and this was one of the first recipes I tried. It turned out great! I'm so glad I found this website.
Mohsanrahmani mohsanrahmani
mm80@hotmail.comThis recipe is a keeper! I'll definitely be making it again.
Zubi Azeem
azeem-zubi@yahoo.comI made this dish for a party and it was a huge success. Everyone loved it!
Danya Mahmood
d@gmail.comI love the simplicity of this dish. It's a great way to enjoy fresh, seasonal ingredients.
Shahin Hassan
hshahin70@hotmail.frThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Refilwe Moloi
refilwe-moloi@gmail.comI'm not usually a fan of seafood, but this dish was amazing! The scallops were cooked perfectly and the tomatoes and arugula were fresh and flavorful.
natsanet Fkir
n@hotmail.comThe combination of tomatoes, scallops, and arugula was delicious. I also added some red pepper flakes for a little extra spice.
Francix Kamangah
f@hotmail.frJust made this tonight for dinner and wow! 5 stars all around! Definitely going into my 'favorites' folder!