Tonnarelli Nero Recipe

Tonnarelli Nero Directions

1. 1

   Cook the Tonnarelli Pasta

   Bring a large pot of salted water to a boil. Add the tonnarelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. 2

   Prepare the Fennel Sofrito

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped fennel and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Add Scallops and Seasonings

   Add the bay scallops to the fennel sofrito and cook for 3-4 minutes until they are opaque. Stir in the capers, chopped black olives, and shredded crab meat. Season with salt and black pepper to taste.

4. 4

   Combine Pasta and Sauce

   Add the drained tonnarelli to the skillet with the scallop mixture. Toss to combine, adding reserved pasta water as needed to create a light sauce. Drizzle with lemon juice and sprinkle with chopped parsley.

5. 5

   Serve

   Divide the tonnarelli nero among serving plates. Top with a generous sprinkle of pangrattato for crunch. Serve immediately, garnished with additional parsley if desired.