30 Minute Rigatoni with Seafood Marinara

Steps

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1. 1
   Smash and peel the garlic cloves, leaving them whole.
   ▶ ≈0:07
2. 2
   Heat olive oil in a skillet with the smashed garlic and fresh parsley stems until fragrant.
   ▶ ≈0:19
3. 3
   Add the thawed frozen mixed seafood and cook for a couple of minutes until it releases its juices and flavors.
   ▶ ≈0:34
4. 4
   Remove the cooked seafood to a plate, reserving all the juices.
   ▶ ≈0:52
5. 5
   Add more olive oil to the same skillet along with more garlic, black pepper, and hot pepper flakes to infuse the flavors.
   ▶ ≈0:59
6. 6
   Add the canned cherry tomatoes with about 1/4 cup water (to rinse out the can), then gently press the tomatoes with a wooden spoon to help them break down faster.
   ▶ ≈1:06
7. 7
   Pour in the dry white wine and let the sauce bubble gently.
   ▶ ≈1:32
8. 8
   Season with salt and fresh parsley. Let the sauce simmer for about 15 minutes.
   ▶ ≈1:45
9. 9
   When the sauce is about halfway cooked through, add the rigatoni to salted boiling water and cook until al dente.
   ▶ ≈1:47
10. 10
    When the pasta is about 1 minute away from being done, add the cooked seafood and all its collected juices to the sauce and let it boil for a couple of minutes over medium-high heat.
    ▶ ≈2:08
11. 11
    Use a kitchen spider to transfer the cooked pasta directly from the water to the skillet. Let everything cook together for a couple of minutes so the pasta absorbs all the delicious flavors.
    ▶ ≈2:21