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.
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Jo Dad
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this dish. The scallops and arugula were a great combination.
Mubin Mia
[email protected]This is one of my favorite pasta dishes. It's so flavorful and satisfying.
Lenz Brice
[email protected]I 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
[email protected]This is a great recipe for a special occasion dinner. It's elegant and flavorful, but it's also relatively easy to make.
BOBI KHOKHAR
[email protected]I 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
[email protected]I'm always looking for new ways to cook scallops. This recipe is a great addition to my repertoire.
Ali Ajmel
[email protected]This is a great recipe for a light and healthy meal. It's also very easy to make, which is a bonus.
Keshika Vithanage
[email protected]I 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
[email protected]I'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
[email protected]This recipe is a keeper! I'll definitely be making it again.
Zubi Azeem
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Danya Mahmood
[email protected]I love the simplicity of this dish. It's a great way to enjoy fresh, seasonal ingredients.
Shahin Hassan
[email protected]This 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
[email protected]I'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
[email protected]The combination of tomatoes, scallops, and arugula was delicious. I also added some red pepper flakes for a little extra spice.
Francix Kamangah
[email protected]Just made this tonight for dinner and wow! 5 stars all around! Definitely going into my 'favorites' folder!