ZESTY SEAWEED MARINARA

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INGREDIENTS:

  • 3 Tbsp. unsalted butter, divided
  • 8 oz. rigatoni noodles
  • 1 cup finely chopped Spicy Gochujang Seaweed Salad
  • 1 1/2 cups of Matriark marinara tomato sauce (or sub in other marinara sauce)
  • 1/4 cup pasta water
  • 1 Tbsp. fresh basil, thinly sliced – plus extra leaves for topping
  • 2 Tbsp. ricotta cheese
  • 1 Tbsp. grated parmesan
  • Salt to taste

STEPS:

  1. In a pot of salted boiling water, cook rigatoni until al dente, and strain reserving 1/2 cup pasta water. Rinse noodles in cold water to prevent them from steaming and cooking further, then strain and toss with 1 Tbsp butter to coat the noodles and prevent sticking. Set aside.
  2. Meanwhile, in a pan on medium-high, melt 2 Tbsp. of butter and after it starts to brown in the pan, add your chopped Spicy Gochujang Seaweed Salad. Cook for about 4 minutes to let the juices evaporate and the sea greens caramelize.
  3. Once the seaweed salad has reduced, add the Matriark marinara sauce and stir while the sauce thickens, about 2-3 minutes more. Once it has thickened, add your noodles to the pan (along with a small splash of some pasta water if necessary) and toss to continue to cook the noodles until they’re done, just about 1-2 minutes more. The sauce should be glossy and should coat your noodles.
  4. Turn heat off and add basil, stirring to let the fresh herbs flavor the sauce. Taste and add salt if necessary.
  5. Serve warm topped with extra fresh basil leaves, dollops of ricotta, and sprinkled with parmesan.