Monkfish
2-3 chopped Heirloom tomatoes
1 bunch chopped green onions
Chopped parsley
salt, pepper
Tantillo California Extra Virgin Olive Oil
Rigatoni, with 1/4 cup pasta water reserved
1
Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.
2
In a separate pan, cook monkfish, heirloom tomatoes, and green onions until it simmers.
3
Add the reserved pasta water, chopped parsley, salt and pepper.
4
Finally add the pasta with a drizzle of Tantillo California Extra Virgin Olive Oil. Buon Appetito!
Ingredients
Monkfish
2-3 chopped Heirloom tomatoes
1 bunch chopped green onions
Chopped parsley
salt, pepper
Tantillo California Extra Virgin Olive Oil
Rigatoni, with 1/4 cup pasta water reserved
Directions
1
Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.
2
In a separate pan, cook monkfish, heirloom tomatoes, and green onions until it simmers.
3
Add the reserved pasta water, chopped parsley, salt and pepper.
4
Finally add the pasta with a drizzle of Tantillo California Extra Virgin Olive Oil. Buon Appetito!
