Seafood Pasta With Tomato and Crushed Olives
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces rigatoni or another tube-shaped pasta
- Kosher salt
- 3tablespoons olive oil, plus more for drizzling
- 4garlic cloves, sliced
- Pinch of red-pepper flakes (optional)
- 1(28-ounce) can whole San Marzano tomatoes, crushed by hand
- Âœpound mussels or clams (optional)
- 1pound firm-fleshed white fish, such as cod, halibut, swordfish, hake or flounder, cut into 2-inch pieces
- Âœpound shrimp, peeled and deveined if you like
- Ÿcup Castelvetrano or other green olives, pitted and crushed
- Âœcup parsley, tender leaves and stems, chopped
Nutritional analysis per serving (4 servings)
565 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 48 grams protein; 1221 milligrams sodium
Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
- Step 2
Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
- Step 3
Add tomatoes and then fill the empty can about Ÿ of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
- Step 4
Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
- Step 5
Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
- Step 6
Divide among bowls, top with parsley and drizzle with olive oil before serving.
Private Notes
Comments
If it was me, I'd peel the shrimp, and make a quick stock (30 min) with the shells, then use it for the water portion of the recipe. That way you get the taste without having to mess with peeling the shrimp while eating.
A Cuban/Spanish version of this recipe calls for a pinch of oregano, a splash of white wine (instead of the water), and a bay leaf in addition to what's described here. One could also add some red pepper flakes for a bit of heat (I don't). We serve it over rice instead of pasta but I'l try fettuccini next time.
Needs capers
I don't like olives - is there something else I can use?
Recommend adding a bit of butter with the olive oil and using a few scoops of pasta water to add body to the broth. Particularly when repping #teamskrimp
This recipe needs an umami infusion; it's just very bland as presented. I even bothered to boil the shrimp shells and use the broth instead of straight water, but to no improvement. Like some other commenters mentioned, I would add anchovy paste/chopped anchovies to the sauce, along with more garlic than called for and white wine, and perhaps some high-end fish/seafood stock. I used cod, and it all disintegrated into what looked like "ground cod" in the end, even after only a few minutes.
Advertisement