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Orecchiette with Scungilli and Neonata Sauce

Orecchiette with Scungilli and Neonata Sauce

This is an easy pasta made with Italian pantry staples.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 Pound Orecchiette
  • 2 Tablespoons olive oil
  • 2 6.5 ounce Cans scungilli drained
  • 2 Tablespoons neonata
  • 1 Lemon juiced
  • 2 Cloves garlic minced
  • 2 Cups arugula
  • Fresh parsley roughly chopped
  • Kosher salt to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions for al dente.
  • 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.
  • 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.
  • Divide the pasta between four bowls, toss with arugula and garnish with more parsley.
  • Enjoy!
Keyword chili paste, neonata, scungilli, scungilli pasta, Seafood pasta, Spicy pasta
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