Rigatoni With Sea Bass And Tomatoes Recipe

Ingredients

12 oz. rigatoni

1/4 c. extra-virgin olive oil

2 small onions

2 clove garlic

1/2 tsp. crushed red pepper

1 can peeled Italian tomatoes

1 c. bottled clam juice

1 lb. skinless fish fillets, such as sea bass, halibut, snapper, or swordfish

salt

1/4 c. Chopped flat-leaf parsley

Preparation

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