Rice pasta is a great option for variety, or for those watching their calories. Since rice pairs so well with seafood, this pasta version was bound to turn out delicious — and it did. It’s best to choose pasta with twists or ridges, like fusilli, penne, or rigatoni, so the sauce can cling to it. That’s important for any pasta, but especially for rice pasta since it’s quite neutral in taste.
- 300 g rice paste
- 2 tbsp tomato paste
- zest of 1/2 lemon
- 4 cloves garlic
- butter
- olive oil
- 1/2 chili pepper without seeds
- 1 tomato (or a handful of cherries)
- seafood (mix “sea cocktail” or separately)
Finely chop the garlic, chili, and lemon zest (you can grate the zest or slice it into thin strips). In a pan, heat a mix of olive oil and butter, then sauté the garlic, chili, and zest until fragrant, but without browning.
Add the chopped tomato and seafood. Stir in 2 tablespoons of tomato paste and let simmer for 3–4 minutes. Remove from heat.
Cook the pasta until almost done, then toss with the sauce. Before serving, sprinkle with a little more zest and some Parmesan.
Finely chop the garlic, chili, and lemon zest (you can grate the zest or slice it into thin strips). In a pan, heat a mix of olive oil and butter, then sauté the garlic, chili, and zest until fragrant, but without browning.
Add the chopped tomato and seafood. Stir in 2 tablespoons of tomato paste and let simmer for 3–4 minutes. Remove from heat.
Cook the pasta until almost done, then toss with the sauce. Before serving, sprinkle with a little more zest and some Parmesan.
