Rigatoni pasta with grilled seabass, cherry tomatoes and Dijon mustard sauce

• 5 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES 

 

Let's keep it simple for a little while more.
We are just back from vacation and stove is still an enemy, right?

The recipe of today starts from an invitation at Mamma's last Sunday.
As you can easily imagine - as it is pretty common among Italian mothers -, she is always prone to cook much more food than needed. Let's say she always doubles doses with respect to what would be needed...by a group of strong woodcutters!
On Sunday she prepared Pasta alla Norma, which was supposed to be followed by grilled fish. I mean, Pasta alla Norma: you can be sure our stomachs were full after this first course...

So, I brought our untouched second course dish, some grilled seabass, home and I used them for a nice pasta dish on the following day.
The idea comes from an interesting recipe of Cucchiaio, from chef Caffarri.
The result was astonishingly amazing, especially if you consider how few ingredients you need, and how fast the preparation is. Try and tell me!

Here are ingredients for the 4-serving recipe:

 

400 g pasta
2 grilled seabass 
10 cherry tomatoes
1 clove garlic
1 sprig parsley
10 capers
1/2 level tablespoon chilli powder
Dijon mustard
EVO oil
salt and pepper

1. Wash capers to remove salt and chop them into small pieces
2. Clean grilled seabass, carefully removing their skin and fish bones, and chop them coarsely
3. Pour 2 tablespoons of EVO oil in a pan and add the garlic clove. When the garlic has become golden, remove it and add seabass, salt, capers and chilli powder. Stir and, after 2 minutes, cover with a lid. Cook for about 5 minutes
4. Pour 1 l of salted water in a large pot and bring to boil. As soon as the water boils, dip Rigatoni pasta in the pot
5. Meanwhile, wash and cut by half the tomatoes. Then pour them into the pan with the seabass ragù, stir and cover again with the lid. Finally, turn off the heat
6. Wash and chop parsley
7. In a small bowl, pour 1 teaspoon of Dijon mustard, 1 teaspoon of EVO oil and stir to mix until you obtain a smooth and creamy sauce
8. Take away one ladle of pasta cooking water and keep it aside. Then drain Rigatoni pasta 2 minutes before the cooking time indicated on the package and transfer them into the pan with seabass and cherry tomatoes. Add the chopped parsley and cook for 2 more minutes, stirring carefully and adding cooking water as needed
9. Serve your amazing pasta with some Dijon sauce aside and bring immediately to your table!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Mamma mia!