Penne Rigate with Lobster and Zucchini

Name: Penne Rigate with Lobster and Zucchini
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 11 oz /320 g farfalle or rigatoni; 6 tablespoons extra virgin olive oil; 3 ½ oz/100 g leek, finely chopped; 3 ½ oz/100 g carrot, finely chopped; 3 ½ oz/100 g celery stalk, finely chopped; 21 ¼ oz/600 g tomatoes, peeled, deseeded, and diced (see page 26); 1 ¾ oz/50 g Taggiasca olives, pitted; 8 ¾ oz/250 g fresh tuna, cut into 1-inch/2.5-cm cubes; 3 sprigs marjoram, leaves picked; salt and freshly ground black pepper

A penne rigate with lobster recipe from the new Phaidon release, The Book of Pasta, compiled by Barilla.

By Academia Barilla

11:30 AM EST on November 4, 2024

Add Appetito to Google

This penne rigate with lobster and zucchini from Barilla's new The Book of Pasta is a savory seafood dish that is perfect for a special occasion—or when you have leftover lobster meat in the fridge.

Phaidon recently published The Book of Pasta, which features more than 150 pasta recipes featuring 30 pasta shapes from the Barilla test kitchen, as well as history about the 147-year-old brand. The book is divided into five chapters, printed on colored pages that correspond with the individual topics: Everyday Gatherings, Gourmet Meals, Embracing Creativity, Living Well, and Spaghetti is an Icon.

This collection avoids the pitfalls of most brand-generated cookbooks. In fact, pasta aficionados will find surprises and inspiration with every turn of the page. The recipes feature artful yet straightforward photography, uncomplicated instructions, and creative ideas, along with insights into key ingredients such as zucchini flowers, specific pasta shapes, Prosciutto di Parma, and more.

There is also plenty of inspiration for new dishes to try, such as this penne with lobster.

Penne Rigate with Lobster and Zucchini

Recipe by Academia Barilla

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

11 oz 11 /320 g farfalle or rigatoni
6 tablespoons 6 extra virgin olive oil
3 3 ½ oz/100 g leek, finely chopped
3 3 ½ oz/100 g carrot, finely chopped
3 3 ½ oz/100 g celery stalk, finely chopped
21 21 ¼ oz/600 g tomatoes, peeled, deseeded, and diced (see page 26)
1 1 ¾ oz/50 g Taggiasca olives, pitted
8 8 ¾ oz/250 g fresh tuna, cut into 1-inch/2.5-cm cubes
3 sprigs 3 marjoram, leaves picked
salt and freshly ground black pepper

Directions

Heat 3 tablespoons of oil in a pan with the leek, carrot, and celery, and cook for 3 minutes. Add the tomatoes and a pinch of salt and cook for 5 minutes, then add the olives to the sauce.
Cook the pasta in plenty of salted, boiling water according to the packet instructions.
In the meantime, sauté the tuna in a separate pan with the remaining oil over high heat for a couple of minutes until pink. Add salt and pepper, then add the tuna to the tomato sauce.
Drain the pasta when al dente, and serve with the sauce and a sprinkling of marjoram leaves.