Organic Saragolla Rigatoncini with Grilled Branzino & Capers
This 6-ingredient pasta dish celebrates two of 2018 sofi™ Award winners: Organic Saragolla Rigatoncini and IASA Grilled Mediterranean Sea Bass in Olive Oil (Branzino Grigliato).
The subtle smokiness of the grilled branzino plays beautifully with the delicate earthy flavor of the pasta, while briny capers and lemon zest bring a vibrant pop of brightness. And it's a weeknight winner too—it only takes 20 minutes to make!
Recipe by Asha Loupy
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- One 17.6-ounce bag Organic Saragolla Rigatoncini by Rustichella d’Abruzzo
- One lemon
- 1/2 cup mild Italian extra virgin olive oil, such as Santidu, plus more for finishing
- 2 tablespoons Marinated Capers in Extra Virgin Olive Oil with Herbs
- 1/4 cup flat-leaf parsley, finely chopped
- Two 5.1-ounce tins IASA Grilled Mediterranean Sea Bass in Olive Oil – Branzino Grigliato, lightly drained
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to the package, until al dente.
While the pasta is cooking, prepare the sauce. Using a vegetable peeler, peel the zest off the lemon in long strips, applying gentle pressure so as little of the white pith comes off with the zest as possible. Stack the strips of lemon zest and thinly slice (julienne), the short way, into matchsticks.
Combine the julienned lemon zest with the olive oil, marinated capers and chopped parsley in a large serving bowl.
Drain the cooked pasta, reserving one cup of the pasta cooking water. Add the drained pasta to the lemon, olive oil and caper mixture and toss to combine (if the pasta isn’t fully coated with the olive oil mixture, add a couple splashes of pasta cooking water, as needed). Gently flake the grilled branzino into the pasta and toss to combine. Finish with an extra drizzle of extra virgin olive oil, if desired. Serve warm or at room temperature.