Looking for a summertime pasta meal that the whole family can enjoy? I have a simple yet incredibly fresh pasta dish worthy of restaurant acclaim. Traditional pasta dishes often use tomato sauce to dress their pasta, and with tomatoes in their prime season, it is the perfect time of year for this recipe! Plus, it can be made in less than 20 minutes! Can’t beat that.
This pasta recipe is packed with: fresh Pipe Rigate pasta, olive oil, garlic, in-season tomatoes and juicy lobster are the starring ingredients. Red pepper flakes give the sauce an added spicy kick. The only real work consists of carefully chopping the lobster meat and cooking it to perfection. Once that’s complete, you’re home free.
Pipe Rigate pasta shells are essentially just large elbow macaroni that have been pinched off at one end. Because the pasta has a wide mouth and closed end, delicious bits of lobster and tomato sauce sit inside each noodle ensuring a delicious mouthful with every bite. When cooking with pasta, you have the luxury to select a variety that suits your diet and lifestyle. There are so many different pastas on the market today that are made with all sorts of different grains. Beyond whole wheat, you can find spelt, multigrain or gluten-free varieties made with quinoa or brown rice. The options are seemingly endless.
Lobster and Spicy Tomato Pipe Rigate
- 1 pound dried Pipe Rigate pasta
- 2 tablespoons olive oil
- 2 large shallots, finely diced
- 1 garlic clove, minced
- 1 teaspoon red pepper flakes
- 2 cups cherry tomatoes, cut into halves
- Salt and pepper
- 1 pound of uncooked lobster, diced into ½-inch pieces
Bring a pot of well-salted water to a boil, and cook pasta according to package directions in salted water. Drain the cooked pasta and set it aside.
Meanwhile, pour olive oil in a large skillet over medium-high heat. Add the shallots, garlic, red pepper and tomatoes, and season generously with salt and pepper.
Allow medley to cook for 4-5 minutes. Once done, the garlic will turn golden, and the tomatoes should become soft and slightly charred. Add lobster meat, stir to coat and cook for 2-3 minutes. In a large saucepan or pot, combine cooked pasta with lobster tomato sauce.
Stir to coat each pasta noodle with the sauce. Serve warm.
Tip: If you are cooking for children who do not enjoy spicy foods, the spice level can be easily adjusted or eliminated from this recipe without harming the dishes integrity. Simply minimize the amount of red pepper flakes used, or remove them from the recipe entirely.
About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.