Rigatoni with Sea Bass and Tomatoes Recipe

Name: Rigatoni with Sea Bass and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rigatoni; 1/4 cup extra-virgin olive oil; 2 small onions, finely chopped; 2 large garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper; One 28-ounce can peeled Italian tomatoes, chopped, juices reserved; 1 cup bottled clam juice; 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice; Salt; 1/4 cup chopped flat-leaf parsley

Servings: persons

12 ounces rigatoni
1/4 cup extra-virgin olive oil
2 small onions, finely chopped
2 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
1 cup bottled clam juice
1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
Salt
1/4 cup chopped flat-leaf parsley

1
In a large pot of boiling salted water, cook the pasta until al dente.
2
Drain the pasta.
3
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering.
4
Add the onions and garlic and cook over moderate heat until softened, about 5 minutes.
5
Add the crushed red pepper and tomatoes with their juices and bring to a boil.
6
Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes.
7
Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes.
8
Season the fish with salt and stir it into the sauce.
9
Simmer for 2 minutes, until the fish is nearly cooked through.
10
Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta.
11
Serve right away.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces rigatoni, 1/4 cup extra-virgin olive oil, 2 small onions, finely chopped, 2 large garlic cloves, thinly sliced, and more.

Yes, Rigatoni with Sea Bass and Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Sea Bass and Tomatoes

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