Spiced Seafood Arrabbiata
Spiced Seafood Arrabbiata
A hearty pasta dish with octopus and calamari
Get ready to spice up a classic pasta dish! Arrabbiata, a traditional Italian sauce, is a spicy tomato sauce that’s seasoned with garlic and chili peppers. We’re using it to top off some curly Torchio noodles that have been mixed with a blend of premium tinned fish: marinated octopus and spiced calamari. These two seafood delights have been sourced directly from a couple of the most prominent producers in the game, Matiz and Jose Gourmet, who get them straight from the coasts of Portugal and Spain and soak them in top shelf olive oil. Hearty and briny with a bit of a kick, this pasta is the perfect winter meal.
Spiced Seafood Arrabbiata
A hearty pasta dish with octopus and calamari - Prep Time : 15 min
- Cook Time : 15 min
- Total Time : 30 min
- Serves 2
Ingredients
- 1 lb. Torchio pasta
- 1 ½ cups 1932 Arrabbiata Sauce
- ½ cup Hillside Smoked Ratatouille Chutney, 7.4 oz.
- 1 tin Matiz Octopus in EVOO, 4.2 oz.
- 1 tin Jose Gourmet Spiced Calamari, 120g
- 3 Tbsp.Vermont Creamery Unsalted Butter
- ¼ lb. Ricotta Salata, grated
- ½ cup Kosher salt
- Kosher salt to taste
Directions
- Bring a medium pot of water to a rapid boil and add ½ cup kosher salt.
- Open the tinned fish and drain oil from octopus, remove calamari and slice into ¼” pieces.
- Once water is boiling, cook pasta until al dente, about 11 minutes.
- In a large skillet, add the arrabbiata sauce, ratatouille chutney, and butter. Heat until simmering. Add the tinned seafood and season with salt to taste.
- Once pasta is cooked, strain, reserving 1 cup of the cooking water. Add strain pasta to the pan with sauce, and the cooking water. Toss the pasta until glazed with sauce and heated through.
- Portion the pasta into serving bowls, then garnish with grated ricotta salata.
