Palmini Puttanesca with Seared Chilean Seabass

Palmini

• Bring to a boil 6 cups of water
• Drain palmini from package and add to boiling water
• Boil for 10-12 minutes
• Drain and set aside

Puttanesca

• Over high-medium heat, heat 2 tablespoons of olive oil in a large lidded cast iron skillet
• Add in tomatoes, garlic and shallots and sauté for 3 minutes, or until fragrant
• Add basil and oregano and sauté for 1 minute
• Add lid and turn to low
• Cook for 5 minutes
• Add in balsamic vinegar, olives and capers and sauté for 1 additional minute
• Set aside and cook fish

Seabass

• Add 2 tablespoons olive oil to a cast iron pan and heat over medium-high heat
• Pat dry seabass filets thoroughly with paper towel
• Salt one side of filet generously
• Place filets salted side down into hot pan
• Sear for 5-6 minutes
• Flip and transfer to oven at low broil
• Arrange angel hair on plate or bowl, top with puttanesca sauce and crispy seabass
• Garnish with fresh basil leaves