RIGATONI - SWORDFISH, SUNDRIED TOMATO, BLACK OLIVES AND CAPERS
INGREDIENTS
Recipe for 4 persons
1 BOX - PASTA SANTINA RIGATONI
8oz. Swordfish 1 Inch Dice
6oz. Fresh Burrata, Hand Crushed
1ea. Lime
TOMATO SAUCE
24oz. TOMATO PUREE, "PASSATA"
4ea. GARLIC CLOVES
8ea. SPOT PRAWNS HEAD AND SHELL
3fl.oz. EVOO
1fl.oz BRANDY (OPTIONAL)
Herbs (Whatever you have available)
Parsley, bay leaves, thyme Basil
Salt and black pepper to taste.
PROCEDURE
15 Minutes + 10 Prep time
TOMATO PRAWN SAUCE
CRUSH ALL INGREDIENTS EXCEPT EVOO AND CHEESE WITH MORTAR AND A PESTLE (BLENDER IS OK TO BE USED, ADD ONE OR TWO ICE CUBES TO KEEP TEMPERATURE LOW).
ONCE YOU HAVE A SMOOTH BLEND, START ADDING EVOO "A FILO", LIKE A STEADY STREAM, AT LAST, ADD PECORINO CHEESE, SALT & PEPPER.
LET IT REST IN THE FRIDGE FOR AN HOUR BEFORE USING IT.
THIS PESTO GOES VERY WELL ON BRUSCHETTAS, AS SPREAD OR SIMPLY TO MARINATE ROASTED POTATO, GIVE IT A TRY!
POTATOES & GREEN BEANS
DICE POTATOES TO 1/2 INCH CUBE AND BOIL FOR 3 MINUTES. ICE BATH IT.
CUT GREEN BEANS 1-INCH LONG, BOIL FOR 20 SECONDS, ICE BATH IT.
THEN DRIZZLE WITH EVOO, AND SEASON TO TASTE.
BOIL 3qt. OF WATER WITH 1OZ SEA SALT, LET FUSILLI SWIM FOR 12 MINUTES, DRAIN PASTA SAVING SOME OF THE COOKING WATER AND POUR INTO A BOWL WITH YOUR FRESHLY MADE PESTO,
ADD DICE POTATOES AND GREEN BEANS,
SPRINKLE SOME PECORINO CHEESE.
MIX WELL, GARNISH & SERVE!
