easiest way to make homemade Warm orecchiette pasta salad with scallops, zucchini and arrabbiata sauce

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm orecchiette pasta salad with scallops, zucchini and arrabbiata sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm orecchiette pasta salad with scallops, zucchini and arrabbiata sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm orecchiette pasta salad with scallops, zucchini and arrabbiata sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1/2 jar Barilla Arrabbiata pasta sauce
  • 200g sea scallops
  • 1 lime, juiced
  • 1/2 small orange, juiced
  • 1 tablespoon dried oregano
  • 300g truss tomatoes, diced in 0.5cm cubes
  • 1 garlic clove, crushed
  • 2 green zucchini, quartered, seed removed and sliced 0.5cm thick
  • 10 basil leaves, torn
  • Zest from half orange, grated
  • 60ml extra virgin olive oil
  • Sea salt and pepper, to taste
  • Rock salt, for pasta water

Method

  • Step 1
    Thinly slice the scallops, place in a bowl and add the citrus juices, Extra Virgin Olive oil and oregano. Season with salt and leave to marinate for 10 minutes.
  • Step 2
    In a separate bowl, mix the tomatoes with the garlic and set aside.
  • Step 3
    In a large pot, bring plenty of water to the boil. Once boiling add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Orecchiette into the water and cook as per instructions on the box.
  • Step 4
    Three minutes before draining the pasta, add the zucchini to the boiling water and cook together.
  • Step 5
    Drain the pasta one minute before the suggested cooking time and toss it into the bowl with the tomatoes, add half a jar of Barilla Arrabbiata sauce and the fresh basil. Stir for few minutes until the pasta reaches room temperature.
  • Step 6
    Add the scallops to the pasta and combine well. Mix until the pasta absorbs all the juices.
  • Step 7
    Serve with a drizzle of Extra Virgin Olive Oil and finish with the grated orange zest.

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