Rigatoni with Seafood, Olives, and Capers
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The addition of olives and capers to seafood is a popular combination in Italy. Here their brininess complements the sweetness of our fresh shrimp, calamari, and scallops with the added, pleasant acidity of white wine for a delicious seafood pasta entrée.
Ingredients
- 1 lb. Citarella Dried Rigatoni
- 3 Tbsp olive oil, divided
- 1/2 lb. peeled and deveined shrimp
- 1/2 lb sliced calamari
- 1/2 lb scallops
- 3 cloves garlic, thinly sliced
- 1/4 cup capers
- 1 cup pitted Castelvetrano olives, roughly chopped
- 1/4 cup white wine
- 2 Tbsp lemon juice
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Bring large pot of salted water to boil, cook pasta to al dente according to package instructions.
- Meanwhile, heat 2 Tbsp olive oil in pan over medium-high heat. Season all seafood and cook in batches for 1 min per side until just cooked, being careful not to overcrowd pan. Set aside until all seafood is cooked.
- Add remaining olive oil to pan and cook garlic for 2-3 minutes then add capers, olives, lemon juice, and white wine. Cook for 1-2 minutes then remove from heat.
- Toss pasta with seafood and sauce, and transfer to a serving platter. Top with fresh parsley and enjoy!
