Rigatoni with Sea Bass and Tomatoes

• 12 oz. rigatoni
• 1/4 c. extra-virgin olive oil
• 2 small onions
• 2 clove garlic
• 1/2 tsp. crushed red pepper
• 1 can peeled Italian tomatoes
• 1 c. bottled clam juice
• 1 lb. skinless fish fillets, such as sea bass, halibut, snapper, or swordfish
• salt
• 1/4 c. Chopped flat-leaf parsley

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain the pasta.
3. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering.
4. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes.
5. Add the crushed red pepper and tomatoes with their juices and bring to a boil.
6. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes.
7. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes.
8. Season the fish with salt and stir it into the sauce.
9. Simmer for 2 minutes, until the fish is nearly cooked through.
10. Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta.
11. Serve right away.
12. Looking for more dinner options?
13. Check out our pork chop recipes, chicken recipes, and potato recipes.

rigatoni, extravirgin olive oil, onions, clove garlic, red pepper, italian tomatoes, clam juice, skinless fish, salt, flatleaf parsley

Taken from www.delish.com/recipefinder/rigatoni-sea-bass-tomatoes-recipe-fw1111 (may not work)