Orecchiette with Scungilli and Neonata Sauce

By Carolyn Mazzocco
September 17, 2016
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Author Notes: This is a spicy seafood pasta that's unlike most seafood pastas! Neonata is an Italian condiment made with baby fish and sweet and hot peppers and it gives the sauce a really interesting flavor. I used canned scungilli for a meatier seafood and then brightened it all up with arugula and parsley. Definitely a favorite of mine! http://www.carolynscooking.com/orecchiette-with-scungilli-and-neonata-sauce/Carolyn Mazzocco

Serves: 4

  • 1 pound orecchiette
  • 2 tablespoons neonata
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cans scungilli
  • 2 cups arugula
  • 2 cloves garlic, minced
  • 1 bunch parsley, chopped
  • 1 pinch salt
  1. Bring a pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions.
  2. Heat olive oil in a pan and add the garlic. Stir until fragrant, about 1 minute. Add scungilli to pan and cook for about 5 minutes. Add the neonata to the pan and stir.
  3. Drain the pasta, reserving a cup of the cooking water, and add it to the pan along with the lemon juice, some parsley and a pinch of salt. Stir in pasta water as needed to coat the pasta.
  4. Divide the pasta between four bowls, toss with arugula and garnish with more parsley.

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