Name: Rigatoni with Sea Bass and Tomatoes
Yield: 4
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 -

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Ingredients for - Rigatoni with Sea Bass and Tomatoes

1. 12 oz. rigatoni -

2. 1/4 c. extra-virgin olive oil -

3. 2 small onions -

4. 2 clove garlic -

5. 1/2 tsp. crushed red pepper -

6. 1 can peeled Italian tomatoes -

7. 1 c. bottled clam juice -

8. 1 lb. skinless fish fillets, such as sea bass, halibut, snapper, or swordfish -

9. Salt -

10. 1/4 c. Chopped flat-leaf parsley -

How to cook deliciously - Rigatoni with Sea Bass and Tomatoes

1. Stage

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta.

2. Stage

Meanwhile, 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.

3. Stage

Add 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.